Well from thread context it sure sounds like someone may have been implying that. If that wasn’t your intention, or anyone else’s, then accept my apology.Brian, where did anyone say Ken was a shill? And funny, I don't see the bullies. But to complete your final statement, there are also fortunately only a few here full of BS.
I agree to a large extent. The knife CERTAINLY seems to be less than purported.BS aside, to repeat what others have said in this post, there is nothing much inciteful to be gained by using the knives of a hoaky Chinese cheap knife manufacturer masquerading as a Japanese company of master craftsmen.
Perfect... that seems to be exactly the purpose this thread serves!snip
Most people come here looking for insights from people who have used and are otherwise familiar with knives of established performance and value over a broad spectrum of performance and cost, and can otherwise separate the wheat from the chaff. And that is what the regular contributors here strive to provide, with only a very tiny number of exceptions.
Agreed... and thank goodness for the insights of those who actually held a Kamikoto and gave us first-hand user reports to set the facts straight!With an amusingly obvious number of exceptions.
We’ll see if I end up using them long enough for that . Also I don’t think my superficial observations as a cooking newbie quite rise to the occasion of qualifying as a proper “review” as yet. I’m not so much at the point where I can reliably cook a medium-rare steak without a sous vide.