dogdoghowl
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- Apr 2, 2016
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Looking to buy a Stainless/Stainless Clad/Semi-Stainless 180mm Nakiri. Looking at Watanabe Pro Stainless Clad and Heiji Semi-Stainless. Looking at less reactive steels as I'll be using the Nakiri on fruit and veg though if highly recommended I could go with carbon and use a separate knife for fruit. One consideration is that although I have a range of JNS stones I am a complete sharpening novice, thus stainless is possibly slightly problematic... I'm absolutely open to any and all suggestions.