Yeah, that's what I was hoping for. I looked through some old threads but couldn't pick out the details except for the epic Konosuke Fujiyama history.I truly appreciate your efforts to drive conversation, and get ideas for yourself, but you’ll do better by asking “what’s your favorite and why” as opposed to “what’s the best”, I believe.
Yes, this. You might also consider a Western handle -- it should help the knife feel more stable and substantial.Many of the laser knives are made in Sakai, a city in Japan, they measure blade length from the machi, the step between the tang and the neck to the tip. Some other makers measure blade length from the heel to the tip. So, the Sakai knives blades are shorter. Also, Sakai lasers are very light especially with a wa handle. When getting a Sakai laser you might prefer to "round up in size". A 210 Sakai laser gyuto in use seems much smaller than say a 210 Sanjo made Wakui gyuto.
The man is right - and I happen to know that with a very good accuracy - because I started a slew of such threads back in the day myselfAlso, the search tool works wel. Questions like these have been asked multiple times over.
Heh, so do you prefer lasers that are 210 or 270 mm? Or it depends?My "work" knives are 240. Ive had lasers this size but don't like em. I wanna get stuff done.
Back to lasers with a 270. The added heft makes them feel normal, and they can work thru a pile of big stuff making it into little stuff.
This is based on knives I've actually handled. I'm a home cook so 210 is my wheelhouse.Thanks, why do you list the Kono FM third, and why the 180 or 210 mm recommendation?