rayong wrote:Mowgs, how does the Artifex cut OOTB compared to the DP?
In many ways, I agree with SteveG.
Let me begin by stating that i am a home cook, not a professional.
The Tojiro does not require any work out of the box. It is adequately thin and sharp enough to move through food very well.
The Artifex can get "sharp" but due to the thickness behind the edge may not move through food as you would expect a "sharp" knife to move. I, just as Steve suggested, eased the shoulders in order to increase performance. I did not even keep the OOtB edge longer than 2 hours.
In my opinion steel is not a very big deciding factor on choosing a knife. I do understand that each steel has its own properties, but how a knife cuts and feels in hand matters much more to me.
Kato Makes $500 knives out of white #2, while Tojiro makes $60 knives out of the same steel.
Devin Thomas makes $500 knives out of AEB-L, and there are $50, $100, $200 knives as well.
In summary, I would not suggest the Artifex unless you are looking for a project knife that you would like to play around with heavy thinning/regrinding.
I would save the $80-90 you would spend on an artifex or Tojiro and splurge on one of the following:
Gesshin Uraku Gyuto from JKI
Kagayaki Carbonext from JCK