There is another forum that I occasionally look at and I keep seeing opinion/fact offered that just doesn't add up to me. Inmost of the chef knife discussions all recommendation immediately is focused on Japanese products... except Shun, which is despised. The constant comment is that these Japanese knives offer "more bang for the buck", are better cutting tools, and are what chefs today are using -- a French profiled chef knife versus the German profile.
I know I have my preference based on my experience and it has always been oriented toward the "big belly" German profile and the rocking cutting motion. What I read there is that this is Old Skool and outdated... yet I see many chefs on TV using Shun or other German profiled knives.
I just don't see a majority of French profile knives out there.
Am I out of touch? Do I have selective vision and seeing just what I want to see? What are folks around here using - German or French profile chef knives... or something else?
