Hi there,
I love cooking and prepare quite huge amounts of veggies a few times a week. Having good knives is what makes the difference for me- between a task that needs to be done and one that I love doing.
Currently I am looking for a stainless 240mm Gyuto. My favourites so far are Ogata and Shibata (both seem to have good hight).
Not sure if the Ogata is thin enough (different kind of knife, but to give an example: the Shiro Kamo Akuma gets too thick too fast for my taste), not shure if the Shibata isn't too flat to freely work with it.
Maybe someone out there has knives from both makers?
Looking forward to be a member of this knife loving community
Cheers
Mow
I love cooking and prepare quite huge amounts of veggies a few times a week. Having good knives is what makes the difference for me- between a task that needs to be done and one that I love doing.
Currently I am looking for a stainless 240mm Gyuto. My favourites so far are Ogata and Shibata (both seem to have good hight).
Not sure if the Ogata is thin enough (different kind of knife, but to give an example: the Shiro Kamo Akuma gets too thick too fast for my taste), not shure if the Shibata isn't too flat to freely work with it.
Maybe someone out there has knives from both makers?
Looking forward to be a member of this knife loving community
Cheers
Mow
