Robert Herder K2 HRC 60
Carrots and parsnips are pretty soft in hard-veggie land. Shigefusa gyuto is the best I have used on those. Butternut squash, I really like my Martell 300mm suji. Best I have used. Other super hard squash (delicata, etc), hard sweet potatoes, rutabaga, things of that nature; a well ground non-laser gyuto is usually my go to. Like mentioned, technique matters, a lot. Try different cutting motions and product orientation. The same knife can be awful with one cutting motion and spectacular with another. And yes I know some of these aren't root veggies, but they are hard and the cutting techniques are similar.
konosuke 270mm HD wa-gyuto
Yes to this. I never feel like I'm pushing the limits even on super dense B-nut squash.
only time i did was this weekend with raw spaghetti squash. i didn't want to cut them in half.
Those were some hard ones weren't they! I didn't even put the mizuno to it it just felt too damn hard. Glad I had the crappy stainless cleaver!!
The heel of one of my gyutos usually, but when I want to have fun I use my nakiri. I still love my cheap tosagato nakiri, but I am usually trying to test out my other knives that I don't use it as much these days.
k.
Okay. I'm curious as to what this technique is. Spill, unka.I had a discussion with Jon about this a while back, using double bevel knives. A laser will give you less wedging issues, but with the thicker knives, a slight change in technique will get the job done effectively too. Maybe a subject for another JKI vid?
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