Hi I'd like to buy my first single bevel work horse. I prep a ton of veges.
I currently have 2 single bevels - a takobiki slicer and a 165 mm deba but I only fillet and slice sporadically. The rest are western knives.
Does anyone have experience with this knife... or at least this range of knives. They are white#3 FWIW. How's the value, F&F etc?
Sakai Takayuki Kasumitogi Vegetable Knife
Otherwise Im starting to look at this:
Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Wa Petty
I'm intrigued by the wavy pattern on the back (If I could also be pointed to a thread that discusses this - I believe its "crest-forging"???)
They both seem vege friendly ...
Yhoughs and other ideas...?
I currently have 2 single bevels - a takobiki slicer and a 165 mm deba but I only fillet and slice sporadically. The rest are western knives.
Does anyone have experience with this knife... or at least this range of knives. They are white#3 FWIW. How's the value, F&F etc?
Sakai Takayuki Kasumitogi Vegetable Knife
Otherwise Im starting to look at this:
Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Wa Petty
I'm intrigued by the wavy pattern on the back (If I could also be pointed to a thread that discusses this - I believe its "crest-forging"???)
They both seem vege friendly ...
Yhoughs and other ideas...?