JanusInTheGarden
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- Mar 4, 2011
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To the folks who have taken up the 210 petty suji as your line knife,
What are your thoughts on using the long petty/short suji as your service knife? Do you ever wish you had the height of a chef's knife? Are you concerned about sharpening up the blade too quickly?
About to pull the trigger on one and I was hoping to get your thoughts. Thanks so much!
What are your thoughts on using the long petty/short suji as your service knife? Do you ever wish you had the height of a chef's knife? Are you concerned about sharpening up the blade too quickly?
About to pull the trigger on one and I was hoping to get your thoughts. Thanks so much!