hi everyone i was wondering which style of traditional single bevel blades to buy and wich would be best for multipurpose seafood slicing
i have read that the takohiki style originated in tokyo and the yanagi style was founded in osaka
when looking at the two i like the flatness on the tako style but i think that the yanagi tip is more versatile
not sure what would be the best option to buy without getting both.
what would your choice be?