Thanks for the link. I think though that I should stick with a gyuto, never used a santoku. I tend to slice with a slight push stroke or rocking on the
Thermal mass. You have a temperature buffer the heavier the pan is. Which will reduce the effect of throw food on pan, it cools down a few degrees and
We have been using GMO for millennium - its called breeding and cultivating.
Right now the problems are four fold:
Not surprised at all. Japanese TV is pretty goofy.
Frankly, I'm amazed this Shig is still available.