I think so? Are you saying you now appreciate knives that have good overall design, and you are not focused on only sharpness like at the beginning? That a well designed knife can be sharpened with some skill, but it's very difficult to fix a badly designed knife even if it's sharp?Does it make sense?
Great knives you got! Different trajectories for different people—I often cringe when people recommend cheaper, lower quality knives as ‘beginner J knives,’ ‘...good introductory J knife.’ Something to be said for striving for the best ASAP. In my first 2 years of buying J knives I bought Masamoto, Konosuke Fujiyama, Kato and Shig. That said, I’d been using Wustof and Sabs for a decades, felt like jumping the queue of bang for buck knives.I’m not even a year into the game... my first j knife was a k&s 240 ku mazaki I bought last March. It’s funny because I really wasn’t that impressed and then sold it after a month to fund a Tsubaya branded Y Tanaka 240 in aogami 1 that was too good of a deal to pass up from @marc4pt0. I wanted one of those wide bevel Tanaka ever since I began looking at j knives. I was innocently asking him about his favorite flavor of wide bevel Tanaka and he just offered me the tsubaya along with some great info. I have no regrets.
I agree, obviously... haha. I knew I had good knife tech, I knew the basics of sharpening... so why not start off with a nice one? Especially when I got such a sweet deal on that Y Tanaka.Great knives you got! Different trajectories for different people—I often cringe when people recommend cheaper, lower quality knives as ‘beginner J knives,’ ‘...good introductory J knife.’ Something to be said for striving for the best ASAP. In my first 2 years of buying J knives I bought Masamoto, Konosuke Fujiyama, Kato and Shig. That said, I’d been using Wustof and Sabs for a decades, felt like jumping the queue of bang for buck knives.
Right on! I'm still learning a lot about sharpening, but when I bought the first J-knife, I was pretty adept with cookinf and knife techniques, was doing small catering gigs in those days. My first 2 were Masamoto HC and Misono UX10—back then my main source of kitchen knife information was ChefsTalk forum, a poster named Boar de Laze in particular; only J-knife vendors I knew was Korin and cktg, JCK. Then I discovered KKF, which opened my eyes significantly, especially helpful in bringing to my attention JKI and JNS, which really kicked things off for me.I agree, obviously... haha. I knew I had good knife tech, I knew the basics of sharpening... so why not start off with a nice one? Especially when I got such a sweet deal on that Y Tanaka.