Thread: Knife people lend me your wisdom

I got a set of Shilling knives from House of knives in Australia when I lived there in the 90's. Thery were sold as stainless steel but they hold their edge well and I just use a fine diamond steel once a week and stone them once a year. I spend a lot of time in the kitchen and love the look/style of Japanese knives but I've found that my hands are just too big to hold them comfortably for long periods of time. I'd recommend trying whatever you decide on to see if they fit your hand well