Shun knives are disdained by many forum members because of the poor profile of the Classic series - more a Germanic profile than the French/Japanese profile
I can't really help much with a single bevel other than to say that it's a wise choice to have it professionally opened and therefore your choices of
Yeah, maybe David has some ideas!
this is one of the things I'm going to check for in the local markets that have game...as well
Just to be clear...you guys are just saying that this is a flavorful lean cut, not that it's good for braises, right?