- Aug 21, 2012
- Reaction score
- BROOKLYN, NY
+1 What he said.For the sake of trying to be civil and helpful. . . I post the following.
To the OP: Some of the things you have said are insulting, whether or not you intend them to be. And, to be honest, show perhaps a disconnect that I would implore you to consider. I say perhaps to be civil.
Fundamentally speaking, knives are kitchen tools. That's it. That's what they are. That should help you understand some things.
As for Raquin, the lack of different looks, fancy handles, etc. is because Bryan, and I say this relatively confidently though I am not Bryan, is not interested in making knives the way some other Western makers do. He wants to make tools, plain and simple. For personal taste, I love the rustic look and the French oak handles are perhaps the best I have held. The feel of natural wood is special. I digress.
Moral of the story is that Bryan's goal, I dare say only goal, in making a knife is that it will absolutely slay on the cutting board. And, for my money, I have yet to find a knife at ANY price point that is clearly and definitively better at doing that. "Better" is a subjective term so I add things like definitively to hopefully call off any response on what defines better. That's a personal definition. I have cut with Kato's, Shigs, old-stock Fujiyamas, River Jump, Heiji, all the major Sakai honyaki, Watanabe, several Yoshikane lines, about a dozen Western makers and more. There are others who have more experience, but I have used a fair shake at what these parts would call "the best."
TLDR: If you wanna cut ****, you pick up your Raquin.
Love my Raquin, no complaints.
Why are so many commentators so obsessed with money, comparative price?