Dergyll
Gold Member
- Joined
- Feb 24, 2021
- Messages
- 2,433
Are my kitchen knives, hands down...I use them multiple times in a day, 7 days a week. My shun are all VGDamascus and SG2; VG stinks and I have to sharpen it every 2 weeks or so, SG2 is such a bear to sharpen...
Then I saw the Yakula.
While it's too small to do my everyday cooking, it's a great step for WE, putting supersteels into kitchen knives. I would love to see them expand the line, make some santokus, gyotos, etc.
Out of curiosity, I bought a QSP Damascus Chef's knife (60 frickin bucks!) and was blown away by the fit and finish...absolutely great value. The back of my mind says, WE can do better.
That Damascus craze going on right now? Perfect for you to put that 9CR damascus in a Civivi chef knife.
Story over, thanks for your time.
Then I saw the Yakula.
While it's too small to do my everyday cooking, it's a great step for WE, putting supersteels into kitchen knives. I would love to see them expand the line, make some santokus, gyotos, etc.
Out of curiosity, I bought a QSP Damascus Chef's knife (60 frickin bucks!) and was blown away by the fit and finish...absolutely great value. The back of my mind says, WE can do better.
That Damascus craze going on right now? Perfect for you to put that 9CR damascus in a Civivi chef knife.
Story over, thanks for your time.