Wha.. Single bevel?
My Shig Santoku is a 165. It's like having a sharp index finger that cuts food like a laser
Nice one, Schanop![]()
Wha.. Single bevel?
My Shig Santoku is a 165. It's like having a sharp index finger that cuts food like a laser
Nice one, Schanop![]()
Thanks for the info. I have never used a takeda, have lusted after them tho..
To me, granted I'm a noob, Nakiri's and Santoku's are both pervasive primarily for the same reason 240 and 270 Gyuto's are pervasive, personal preference. There's zero doubt that other valid reasons exist such as space constraints, etc but personal preference seems like it would be a prime mover.
We get NHK world and Japanology on our PBS station here.Was just watching a program on organic farming & cooking with fresh vegitables in Japan.All this home cooking using drop nose Santoku & Gyuto cutting up all kinds of food.
I have a 247mm,223mm,182mm,& 174mm all forged carbon steel flatter profile drop nose knives.Also bought a older Takeda 270mm more gradual drop as is the 182mm
All these blades have a tip diff. in each because they are hand forged.Excellent cutters thick & thin.![]()
I couldn't resist this one I just saw on Japan Tool, Heiji 230mm Santoku, great price too. hopefully it runs a touch long
http://www.japan-tool.com/zc/index.p...roducts_id=327y
Huw
Make simplicity seem like abundance - Tetsuya Wakuda
Huw, that knife looks like a gyuto to me? just cause one calls an elephant a dog doesn't make him an elephant Right? Not that you knife is a dog ;-)
One thing you can give and still keep...is your word.
Speaking of good prices I've just pulled the trigger and got a new toy:
Yamawaku 165mm Santoku in V2.
For a 55$ delivered it was hard to resist.
Not that I need another knife, just something else to play and rehandle![]()