(particularly large rolls, with ~0.300g weight)
What do you think about really suitable knife?
may be from some theory or(which is far better) from your practice ?
I have tried several yanagi, short and long, with thickness~ 4 mm.
I found too thick blade.
now I use Yoshikane ss suji and I dnt like.
need make saw peels, and all the same.. knife cuts not great.
interesting to hear some info from KKF)