- Joined
- Oct 13, 2011
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One of my fellow sous is thinking about picking up either the ginga w2 gyuto or the Kochi gyuto. I haven't used either but I imagine he can't go wrong. Does anyone have any insight into these?
The Kochi gyuto (kiritsuke profile) I tried in the pass-around was a good cutter but not at all what could be described as real thin behind the edge.
The Kochi gyuto (kiritsuke profile) I tried in the pass-around was a good cutter but not at all what could be described as real thin behind the edge.
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