Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 3 of 3 FirstFirst 123
Results 21 to 22 of 22

Thread: Tanaka Blue 2 Stainless Clad In Store!

  1. #21

    Join Date
    Jul 2017
    Posts
    19
    How would you compare the B2 Nashijis to the Ginsan ones? Got a 240 ginsan a couple months ago and am loving it but have been thinking of getting a 210 for the line.


  2. #22
    pkjames's Avatar
    Join Date
    Jul 2011
    Location
    Sydney
    Posts
    998
    Quote Originally Posted by Taramonia View Post
    How would you compare the B2 Nashijis to the Ginsan ones? Got a 240 ginsan a couple months ago and am loving it but have been thinking of getting a 210 for the line.
    There is minimal difference in terms of grind. So really it goes down to personal preference between carbon steel and stainless. While I love carbon as my main gyuto, I still keep a stainless one when I am just cutting some vege or acidic stuff.



    WWW.KNIVESANDSTONES.COM
    Youtube Channel,Instagram
    gtalk: knivesandstones at gmail dot com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •