rayong wrote: Lunatic wrote: Nmiller21k wrote:
Dear lord this thing takes a keen edge. Dare I say better than my kohetsu. I just love this knife.
Hmm, was thinking of getting a Kohetsu to see how sharp carbons can get, never tried one. Now I'm thinking the carbon is gonna have to wait.
It depends, I love my kohetsu for home cooking and smaller tasks as the edge is great and I like the weight and profile of the blade.
However in a professional kitchen SS is nice when blowing through a 50lb bag of onions. Also a stabilized pakka wood handle is much more sanitary than your traditional Wa handles.
At home I use my kohetsu, at work I use both but more often reach for the takamura.