hi guys i got my carter 240mm gyuto today im loving it! kinda thought it would be sharper though its sharp its just not scary sharp maybe im expecting too much.
anyway im now looking for a knife to cut joints of meat. am i right thinking this would be a suji?
i want a long one at least 300mm (i want to be able to slice through a joint of meat with one cut) but i want a double bevel i dont like the thought of a knife only being sharp on one side
i want a white carbon