I've seen people with no training/experience swinging long single edged blades with no control, where the back edge of the blade makes contact with them because their follow through is out of control. That would be a bad day with the K18, unless they've put on their chainmail first.
Or handing someone a katana to check out because they've never seen one in real life, and literally the first thing they do after being told "DON'T touch the blade" as I'm handing it to them, is of course, to touch the blade 😠
Yeah, a cleaver in D3V definitely sounds good. When chopping through bones or hard skinned vegetables like some squash/gourds, the properties of D3V sound ideal.
I'm hoping Nathan's tests on Magnacut bear out. On paper, it sounds like a Gyuto in Magnacut at ~63Hrc would be awesome.
Another fan of Japanese kitchen knives here. I have several Gyutos and Santokus.
I prefer the shallower curves of Gyutos vs the more pronounced belly on Western Chefs knives, but this will depend on preferred cutting technique. I don't really 'rock' the blade when cutting. I either chop or...
Thanks. Didn't think of logging out and then back in.
When I logged out, the "known issues" thread notification popped up. Apparently yahoo mail is one of the known issues they haven't gotten around to yet.
Yup. Wiha, Wera... only the really good brands machine them uniformly at those sizes.
I've seen some of the budget sets. The smallest sizes aren't even Torx shaped at the tip. They don't have the ability to machine things that precisely at those sizes.