These were the first Japanese knives I bought a long time ago, because of Bourdain's book. Had the 8" chef and the santoku with the dimples. I was happy with them for years, until I I couldn't stand the handles anymore. Too slippery when wet, especially when cutting meat. I then picked up a single blacksmith 210 gyuto with a blue 2 core, fell in love with wa handles.
These were the first Japanese knives I bought a long time ago, because of Bourdain's book. Had the 8" chef and the santoku with the dimples. I was happy with them for years, until I I couldn't stand the handles anymore. Too slippery when wet, especially when cutting meat. I then picked up a single blacksmith 210 gyuto with a blue 2 core, fell in love with wa handles.
Nice.