yeah what makes a Kato good isnt the steel IMO, it's the grind, weight and the profile. really just the best Ive ever gotten my hands on wrt those 3 things. JMO though. that said, I make more on my index funds on a good day than Id make selling my Kato for a profit, so I dont really understand the whole trying to make money flipping a knife or two here. if you want to make money, Id imagine you'd have to do retail volume, but then you'd be in retail
Yes I like Toyama/denka steel better but Kato grind/weight distribution is really brilliant. It feels so natural and comfortable (thick and super wide neck) in the hand, and using Kato for up-down chopping almost feels like using a Chinese cleaver which is up-down chopping champion IMHO. The reactivity of the cladding is too crazy for humid summer so now it's my winter knife.
These quotes remind me that many of the guys here have full time jobs and families. With all that responsibility they can only devote a few hours a week in the kitchen cutting product for their families, unless they are in the business or throwing food away.
There really is not enough time to try all the knives for long enough to truly understand the differences. I mean how many nights do you cut multiple proteins and multiple vegetables?
I admire the drive to understand the differences between the Toyama, Denka, Kato, honyaki? western?
But which flipper were we talking about?