Quote Originally Posted by cosperryan View Post
So I have been looking to get some nicer kitchen knives lately and am looking more towards some japanese steel knives. Some of the descriptions on some of these knives are mentioning how the "complex grinds on this knife are really great". What would they mean by that. I am not really familiar with knives too much.
I don't know about complex grinds, but I live in Japan, and I own some very nice, inexpensive "rustic" stye knives I purchased at a large Japanese "big box" store. All made in Japan of course, and they come in varying grades of finish and appearance, I prefer the simple, high carbon steel type. There is a shape of knife for every purpose here. One blade shape for cutting noodles, one for cutting broccoli/cauliflower, one for slicing meat, another for sashimi, etc etc. I have never paid over $50 for one, and I did buy one which seems not too useful, more like a machete.