petefromNY
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- Joined
- Feb 5, 2015
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hey guys im pulling the trigger on a yanagiba in the next coming days. Im purchasing a entry level piece and these are the two ive come up with and have no clue about. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagai Sashimi Chef Knife 10.5" (270mm) and the Sakai Takayuki Kasumitogi Yanagi 270mm (10.6"). I have no experience with either two makers, just the usual questions of f&f and overall what you guys think of them. I appreciate any feedback
thank you, Pete
thank you, Pete