
Originally Posted by
Nmko
How do you get honyaki from this...
"WA-GYUTOU CHEF'S KNIFE
Thin-bladed Japanese chef's knife for most general cutting chores. Surprisingly light in weight and very sharp. Sharpened from both sides with the ultimate MAC edge. Glides effortless through meat, fish, and vegetables, and holds the edge extremely well."
One would think if the knife is differentially hardened and forged with a traditional honyaki method it would clearly be advertised.
Stain resistant Hitachi?... Its Hitachi Blue. Dont know where you guys are getting your information from...