Deckhand
Senior Member
- Joined
- Jan 30, 2012
- Messages
- 1,763
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See, my first response(in my head that is) was- is he referring to the prep crews versus the line in sushi restaurants? Then I thought maybe he means yakitori joints (or ramen, or whatever else) versus sushi joints? And then I thought: most of these knives are based on years of very extensive experience with very specific foods. Do you mean to tell me that no 'real' sushi chefs use takobiki's? They're just made as an item of curiousity for gullible westerners? I can understand the concept of mastering the basics on certain knives. But why are there so many of these very specialized knives out there? Because they are useful would be my guess. I dunno. I'm just an uneducated gaijin...