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Overhyped/ underrated knives

Discussion in 'The Kitchen Knife' started by Rami, Apr 7, 2014.

  1. Misguided on all fronts. Good grind, not at all hard to sharpen.
  2. Kim Bronnum

    Kim Bronnum Founding Member

    +1 to all of the above
  3. bieniek

    bieniek Founding Member

    You are totally absolutely sure like never before that your friend factually sharpen anything?
    Cannot deny that Ive heard that before.
    One of those sent me a Kato with wonky bevels, thick as f**k and with broken tip as a pristine little used knife.
  4. XooMG

    XooMG Founding Member

    The 180mm Kato gyuto is an interesting animal...specs are a bit different from the others. Took a quick snap of the spine next to a Shigefusa (top):

    And a bit closer to the tip:
  5. Looks like really nice distal taper on the Kato. I just got a 210 Gyuto, very, very pleased thus far.
  6. Based on limited experience, I'd say my new Kato is living up to the hype.
    Never owned them but Nenox knives always turned me off, seemed like Top Chef knives. Well, that's a stupid comment, but I've met multiple chefs in NYC who don't know ******** about knives go to Nenox because it's almost like a status knife.
    I will speak not of 'under-rated' knives. I think we've all done a pretty good job of driving up the prices of such knives over the last decade or two.

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