I hope everyone realizes that I wasn't serious about deleting names at the last minute, and was only joking. (And certainly I wouldn't have been so stupid
What is a good 240 mm gyuto? Carbon cladded in stainless steel. Medium weight and not really thin at the spine. But thin above the edge. Good tapering.
Thanks ER, that was helpful...and it was kinda what I was hoping to hear: gets rid of fuel taste, and makes the technique a little bit easier.
While everything at Au Cheval is fantastic, the burger is a true classic!
Yes the Funayuki & Kiritsuke morfed into DB blades. My Yoshimitsu Santoku 176mm has a more gradual drop in the spine, think it looked similar to one