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Awesome review, as always! I like the fact that you always remain objective, but which knife do you prefer?

I'm saving now for a Kato. It seems this is my dream knife.

It definitely looks like rust. Flitz may help. Slurry from a high grit stone, too. If that doesn't work, try a dedicated rust eraser. And if that doesn't work, fine sandpaper.

I usually bring my own Laguiole knife to a steak restaurant. I wouldn't take it with me to a Michelin star restaurant, but elsewhere it's never been a problem.

Great review! I also love the photographs. The knife indeed seems a bargain. I recall seeing it for $80 or so on the site that shall not be named. Do you know whether it is still available somewhere?

Really, are you kidding? My laser seems far to fragile for pumpkin.

I know is should use the knife that is best for me. However, I don't have a workhorse, but am considering one. But the good ones are not cheap :) , hence my question. What I though was that a workhorse knife is perhaps less suitable for delicate work, like cutting onions. Or hard vegetables...

I understand. I've read a bit about lasers vs workhorses and I didn't want to bring such a discussion up. I understand that good thick knives are also thin behind the edge. And that the good ones have a geometry that may aid in food release. I just wondered whether the people who like thicker...

Until now I've only tried a couple of pretty thin Japanese knives and I really like them. Much different from the thick German ones I used before. But I noticed that quite a few people here also like thicker Japanese knives. Like Heiji, Kato and others. I wondered if there are specific foods...

Great blog. You write very well. And I love the illustrations.

I've been told that a hard Japanese knife with a high HRC has the advantage over a Western knife with a low HRC that it doesn't roll. So one can also put a more acute angle on it. But it will chip easier. All things dependent on the steel and the heat treatment, of course, but as a general line...

I've got a sujihiki that has quite a lot of flex. I like it, since I can use it for things like cutting hams. However, I can imagine you don't like this flex when you cut a roast. And how about fish? So my question is: for which things you cut do you like flex and for which things don't you...