Hello to all. I wanted to ask you about of these two knives before deciding on one in concretly to buy it.
The first one is a Moritaka gyuto kurouchi 21mm, realized in Aogami Super.
http://www.This Site Not Allowed Here.com.com/moritaka9.html
The second one is a Watanabe gyuto kurouchi 18mm " all purpose ", like the first one but realized in Yasuki blue steel with stainless outer.
http://www.kitchen-knife.jp/pro/gyuto.htm
Bearing in mind that the measure does not matter for me (21mm vs 18mm) ...
what difference exist between these 2 steels? ...
what differences can I notice at the moment of using them in kitchen? ...
... And the question of the million dollars... which would you buy?...
I apologize to the moderators if this thread is not in the correct place, move it to a more suitable place if you consider it to be opportune.
Salud.
The first one is a Moritaka gyuto kurouchi 21mm, realized in Aogami Super.
http://www.This Site Not Allowed Here.com.com/moritaka9.html
The second one is a Watanabe gyuto kurouchi 18mm " all purpose ", like the first one but realized in Yasuki blue steel with stainless outer.
http://www.kitchen-knife.jp/pro/gyuto.htm
Bearing in mind that the measure does not matter for me (21mm vs 18mm) ...
what difference exist between these 2 steels? ...
what differences can I notice at the moment of using them in kitchen? ...
... And the question of the million dollars... which would you buy?...
I apologize to the moderators if this thread is not in the correct place, move it to a more suitable place if you consider it to be opportune.
Salud.