thanks for the input everyone! I think I'm gonna go for a nakiri!
I've seen the tadafusa with blue core and stainless clad.... Any other
Iím looking for a good, but reasonable priced knife to make thin slices when cutting roast beef. I donít really want to spend more than $50 on a knife.
I was cutting almost everyday for a long time and it didn't help much because my technique was so bad and my knives were blunt. I was hacking and sawing
What's the fun in that.
As it was mentioned before your cutting ability is largely depended on practice. To build up the right feeling or call it muscle memory I suggest you