SIH 240.. or (if I can have stainless clad carbon).. toyama 240.. and funny, I don’t own the stainless clad toyama.. but I love my carbon one so much.. that might be my pick. SIH gyuto can do anything. Makes for a great suji in a pinch. 19c27 is good stuffThe rules have changed, you can take only one stainless to hell/heaven(not talking about carbon ). Agreed on Kippingtons work, nothing but top of the line. Yoshikane SKD-12 is a joy to sharpen, very smooth. I tried Z-wear in passaround and for my skills a little slower to sharpen but still decided to get one from Harbeer.
someone out there has it ... I wonder if anyone else has a suji, I bought mine when I was pretty new to this and saw ooh, that looks interesting on jns. Little did I know there’d only be one batch!I wish I could have a mazaki gyuto ginsanko ,that would be my only Stainless knife .
Possibly. Do you respond less than positively to the pleading of ’Daddy needs to try out a new carbon,’ wailing incessantly whilst I slice your nuggets into wafer thin slices and shun the beautifully presented mountain of crudites that I serve you?Are we coworkers?