Hi everyone!
What do you think about this knife?
I like very much the look, the finish and the feeling of this knife but there are some point that I don't like.
First of all the thickness at the edge, it seems too thick for every kind of cutting.
The steel, seems very hard to sharpen more than the new aus 8.
I've always heard that the Sog made in Seki are made much better than Taiwanese Sog, and I think the same but, in this case, the Taiwanese blades seems to win in the real use of this knife.
There is someone that have used both?
What do you think about this knife?
I like very much the look, the finish and the feeling of this knife but there are some point that I don't like.
First of all the thickness at the edge, it seems too thick for every kind of cutting.
The steel, seems very hard to sharpen more than the new aus 8.
I've always heard that the Sog made in Seki are made much better than Taiwanese Sog, and I think the same but, in this case, the Taiwanese blades seems to win in the real use of this knife.
There is someone that have used both?