I have a Hiromoto Tenmi Jyuraku Aogami Super Series 210mm Gyuto AS Carbon steel in great shape, I have used it for 6 months and the patena is really starting to look great. I love the knife it's...
Yes, it's my ideal "work horse," however if I was in a professional kitchen slamming out a bunch of prep I would definitely look for something
One left guys!! Gem Maple burl and AEB-L 240mm chef! Link in original post
I gave it a vinegar bath and then julienned 6 gallons of onions and it finally started to patina in a stable manner. How long is your 270 in real talk?
Both look great . What's the steel on the Catchside?