My new knife came in!
A few years ago (~5 years), I switched from German knives to thinnner, sharper, Japanese knives. At that time, I bought Shun Classic knives, which are relatively well-regarded, but ~entry-level, Japanese knives. I just treated myself to a new chef's knife, which is even way thinner than the Shun. The aficionados of Japanese knives call this very thin style of knife "lasers." I took my first test drive this evening. Man, this thing just
glides through food. You can almost not tell when you hit the food, as there is almost no resistance! So far, I like it!
One of the pix below shows the spines of three knives, for comparison: German, Shun Classic, and the new Takamura.
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