Cookingguy1717
Member
Hello. Im looking for a 12" chefsknife for what i would call "western" cooking. Which means a knife that i will (ab)use when im focusing purely on the cooking. I basically wanna do everything with it and not worry about it. From chopping hard nuts to mincing herbs. I guess u could call it a normal chefsknife for regular use lol.
I got plenty of carbon knives, but i know nothing of stainless steel. I found two candidates, Wusthof classic and Global (i would love other suggestions, but my choices are limited due i would rather not import. Live in sweden/norway)
Does any japanese knives with these western qualities exist? (wa handle, stainless steel, soft steel, preferably 12")
I got plenty of carbon knives, but i know nothing of stainless steel. I found two candidates, Wusthof classic and Global (i would love other suggestions, but my choices are limited due i would rather not import. Live in sweden/norway)
Does any japanese knives with these western qualities exist? (wa handle, stainless steel, soft steel, preferably 12")