Forked out $150 for a Japanese gyuto and it actually changed how I prep

I always thought expensive knives were just for show, but after 6 months of dull edge pain, I grabbed a Shun. That first onion mince without forcing it sold me. Anyone else have a tool they thought was hype until they tried it?

2 comments

2 Comments

parker_campbell16d ago

...and that first onion convinced me too, but I had the opposite problem. Dropped cash on a Wusthof because everyone said it was the holy grail, but the handle never felt right in my hand. Ended up selling it and getting a Tojiro for half the price, and I swear it glides better through bell peppers. Funny how the price tag doesn't always match what works for you personally.

taylorcarr16d ago

Does the grip just click for you or is it more about the blade balance?