So since you have the Gesshin it is the stainless? I liked the steel on the gyuto I had, enough that I ordered a shorty 210 to use on the line.
Right now I use a Masamoto that I like a lot, alternated with a Mizuno that I somewhat like.
I think the idea of a stainless usuba is interesting. I've never used a usuba because most of what is available is carbon, and I would want to use it on reactive ingredients.
I've waited all day to respond to this so I could make sense of it, but there was three hours of plumbing problems, we had to close the restaurant on a Saturday night, and then there was bourbon. Thanks for responding, more input would be valued.
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