Now that's a weird-looking knife!
It definitely is not a kitchen knife, though.
You totally can use as one but it is not really
Thanks for the suggestion. I really know nothing about cleavers are the $20 Asian grocery ones any good though? I think id prefer to start with something
Up for sale is my beloved Kono Fuji gyuto. A knife I thought was a forever keeper, but Iím looking to move up, and it makes the most sense to use this
any problem with rusting?
Stay away from stainless, and you'll be okay. High-carbon steel should generally retain the edge for a long time, if it's sharpened correctly.