I am considering to get a Carter kitchen knife. I am mainly interested in a Kuro-uchi series knife or a High Grade series knife. However, I only know these knives from pictures.
Who can tell me more about these knives?
Particularly I understand both series are made from laminated carbon steel. And that the Kuo-uchi series has a kurouchi finish and a "rustic look". I interpret this as less polish and perhaps a lesser finish.
Is this correct? And are there any other significant differences between the Kuro-uchi series and the high grade series?
Who can tell me more about these knives?
Particularly I understand both series are made from laminated carbon steel. And that the Kuo-uchi series has a kurouchi finish and a "rustic look". I interpret this as less polish and perhaps a lesser finish.
Is this correct? And are there any other significant differences between the Kuro-uchi series and the high grade series?