hi all,
I'Ve tinkered around with the idea of taking some boat work in the future cooking and that led me to assessing my kit for the ocean. i brought a semi stainless knife for a 3 month stint in the caribbean on a boat and had to be pretty vigilant to keep it in good condition. naturally working on a boat, you would come across a lot of fish. that leads me to my question of who has owned or currently owns a stainless yanagi? what are your guys recommendations and impressions? the only one that really comes to mind is a suisin inox but i'd love to hear about others both on the low and high end. thanks!
I'Ve tinkered around with the idea of taking some boat work in the future cooking and that led me to assessing my kit for the ocean. i brought a semi stainless knife for a 3 month stint in the caribbean on a boat and had to be pretty vigilant to keep it in good condition. naturally working on a boat, you would come across a lot of fish. that leads me to my question of who has owned or currently owns a stainless yanagi? what are your guys recommendations and impressions? the only one that really comes to mind is a suisin inox but i'd love to hear about others both on the low and high end. thanks!