- May 7, 2011
- Reaction score
I am in the market for a knife but basically at the minute I am not sure which to get, hence this post. Part of my job involves cutting up salad-type ingredients such as lettuce, onions carrots and all that. At the minute I use a white steel 210 petty. However, I am thinking of getting a knife that can perform super-fine cutting a little better, but I don't know which to buy. I am thinking a yanagi? perhaps an usuba? I really don't know. The knife would be used for things like super-fine julienne of carrots, or cutting translucent slices of tomatoes, that kinda thing. Anyone any idea which knife would perform such tasks the best?