AnxiousCowboy
Well-Known Member
- Joined
- May 16, 2011
- Messages
- 201
- Reaction score
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So I am about to take a new job and I want to do quite a few terrines on the menu. I realized that I don't have a knife very suited for slicing terrines. What are some super thin sujihikis I can get in the ~$200 range? I need it thin thin thin since most terrines I make are delicate. I'm thinking I should go 270mm on it. I really like white steel, all of my knives are currently white steel which brought me to the konosuke.... But what else?
Right now I'm using a
210mm masamoto yanagiba
180 suisin usuba
240 masamoto gyoto
195 watanabe miorishi deba
105 watanabe paring knife
My collection is coming along
Right now I'm using a
210mm masamoto yanagiba
180 suisin usuba
240 masamoto gyoto
195 watanabe miorishi deba
105 watanabe paring knife
My collection is coming along