User name checks out.
Ah, but teh Goog doesn’t know what makes a good knife,and neither do I!
Was hoping for sites that a knowledgeable person would use and recommend, will check out Chubo then, thanks!
These Japanese precision knives are on sale for almost 90% off
But what if I have regular-size bread?
10% size knives aren’t going to work for me.
If you trust a random internet chimpanzee, I’d be happy to take a look any any blade you’re considering and render my opinion (via PM here).
I’ve got a bit of an idea what makes a good knife tho.
My comment to anyone who wants a more traditional Japanese knife is that these are usually not the stainless kitchen knives you’re used to. Most of the HC alloy (often a sandwich of hitachi white and blue steels) are not stainless and require some care. Also, like any quality blade, they require edge maintenance. Third, they’re often not tempered back as much as American blades, and are harder, but also have more of a tendency to chip. You’re kind of expected to know how to properly use and maintain your tool…
you’re gonna need a socket converter to use Japanese knives on American bread.
I’m thinking the Japanese knives can only cut in metric…
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