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When Wa Why? - Page 3
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Thread: When Wa Why?

  1. #21
    Senior Member
    Join Date
    Jan 2012
    Location
    San Francisco
    Posts
    273
    Wa handles typically are also more easily replaced. I find this to be another advantage.

  2. #22
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,441
    I kept my Yanagi's clean not that hard because only using for sashimi & sushi topping.My Gyuto,sugi,petty,cleavers I let patina go because cut anything & everthing with them.Usually a shade of grey would form after much use.No one ever gave me a hard time for my dark steel knives,they just wanted to borrow them all the time.

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