I love your stuff. Watched it for years. But now you have to completely redo this series. You’re not reviewing Japanese knives here, you’re reviewing western style knives (other than the Santoku) made with western style steel in Japan. The high carbon steel is a big deal, the asymmetrical grind is a big deal, and the Japanese blade shapes is a big deal.
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You need a Nakiri.
I love your stuff. Watched it for years. But now you have to completely redo this series. You’re not reviewing Japanese knives here, you’re reviewing western style knives (other than the Santoku) made with western style steel in Japan. The high carbon steel is a big deal, the asymmetrical grind is a big deal, and the Japanese blade shapes is a big deal.
I presume these are Damascus steel…?