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unmistakable heel at the hand end of the blade indicating that considerable material has been sharpened away.
Handling and using a high end Japanese kitchen knife is an experience in itself. Of course, after having used to handling it, the newness or rush of cutting fades to a background...until you find yourself in someone else's kitchen and use their $20 special.... Trying to make cuts with a $20 steel blade, usually made in China tearing through food, stretching the food to be made, ripping, ragging through it is something extremely unpleasant after having experienced the feel of a Japanese blade. I can clearly see where people might begin to collect knives that they might NEVER, EVER use, especially due to the price or the artistry of it..... Korin has these knives that to me, seem more like sedated mini Samurai swords rather than cooking/prepping instruments. If you have NEVER experienced one of these decent knives, you owe it to yourself try one. Amazing. After that outing with Buddy to get my set of sharpening stones and helping him decide on the "dragon" knife, I myself am intrigued with the possibility of using a real molybdenum steel knife even though it is more demanding maintenance wise. Paul
The Shuns aren't actually folded. The pattern is etched into the blade. The lit says 'Demascus-like pattern'. They're great knives none-the-less. I've got a bunch myself.
Hmmm... But I wonder how many "true damascus" chef's knives are out there?
Check out this site:http://www.japanwoodworker.com/dept.asp?dept_id=13160&s=JapanWoodworker
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