Looking to order either of the above from Watanabe's Professional range. Understand the differences of the above knives but just wanted the pro's and con's for my personal uses from the experts.
Not a big meat eater so mainly for fish although would from time to time wish to use to break down a chicken, would the slimmer Mioroshi be suitable?
So mainly for filleting and slicing fish and trimming meat with the occassional heavier duty session.
Not a big meat eater so mainly for fish although would from time to time wish to use to break down a chicken, would the slimmer Mioroshi be suitable?
So mainly for filleting and slicing fish and trimming meat with the occassional heavier duty session.