Jon, Any plans to offer in white steel?
Can you give any further detail on stainless, composition, etc?
Jon, Any plans to offer in white steel?
Can you give any further detail on stainless, composition, etc?
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Not at this time... I looked at a number of options before deciding on these. There are many reasons I had for going about this the way I did, but I think the blue 1 and ginsanko will be great for our customers.
Does a kiritsuke gyuto function well as a tall sujihiki just as a real kiritsuke is shaped half way from a yanagi?
Fair enough. thank you
Will drop by
no... in this case, the blade height is roughly the same as a regular gyuto. Also, kiritsuke is not normally less tall than an usuba for what its worth. The main differences that allow it to function well as a yanagiba are the length and subtle curve.Originally Posted by mzer
If you wanted a style of knife that would slice roasts very cleanly, cut ingredients with crusts well and occasionally chop cooked meat (duck leg, whatever) what shape would you look to? Eastern or Western, no matter.
I know this is off topic. Sorry.
WOW!!.....I have not thouhgt about buying a knife in a long time....
And I thought I was done buying gyutos ...
LOL! Gyutos are like the mafia. Just when you think you're out... they pull you back in
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But I really need to be saving up for that Chamber Vac....<sigh>
Remember: You're a unique individual...just like everybody else.
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