If you had to use only two types of knives for the rest of your cooking days what would you use?
Gyuto, and nakiri?
Santoku, and parer?
Maybe a different combination entirely?
Pics are welcome along with discussion of your particular choice!
Gyuto, and nakiri?
Santoku, and parer?
Maybe a different combination entirely?
Pics are welcome along with discussion of your particular choice!