Hi everyone. I've been thinking and reading about honyaki gyutos. There seem to be different opinions around whether there is anything special about them in use (obviously there is lots special in making them, which is part of the allure) as compared with high quality monosteel gyutos.
Which got me to thinking, are all of the monosteel knives thin or are there (non-honyaki, non custom) high quality monosteel workorses around?
Thanks.
Which got me to thinking, are all of the monosteel knives thin or are there (non-honyaki, non custom) high quality monosteel workorses around?
Thanks.