Hello knife mavens!
A few weeks ago, cutting my daily apple for breakfast, I pulled out my yanagiba for some reason and was very interested to see that the apple was separating easily from the blade, unlike with all my other knives (Tojiros, Sabatiers, Randy Haas gyuto, etc.). It got me to thinking that maybe I should get a short yanagiba or deba specifically for cutting fruits and veggies that tend to stick. I'm tired of picking up food off the floor after it rolls off my narrow counter. Thus far, these are the three knives that seem most likely to prevent food adhesion, in order of preference. What do people think? I know debas are not intended for this use, but they are the only stainless blades I have found thus far that cost less than $100 and are guaranteed to prevent food adhesion.
A few weeks ago, cutting my daily apple for breakfast, I pulled out my yanagiba for some reason and was very interested to see that the apple was separating easily from the blade, unlike with all my other knives (Tojiros, Sabatiers, Randy Haas gyuto, etc.). It got me to thinking that maybe I should get a short yanagiba or deba specifically for cutting fruits and veggies that tend to stick. I'm tired of picking up food off the floor after it rolls off my narrow counter. Thus far, these are the three knives that seem most likely to prevent food adhesion, in order of preference. What do people think? I know debas are not intended for this use, but they are the only stainless blades I have found thus far that cost less than $100 and are guaranteed to prevent food adhesion.
- https://www.**************.com/tojiromv.html Deba 171 mm/6 3/4”, 4 mm spine. $77. Ship $6. Ho wood.https://www.hocho-knife.com/brands/Kanetsune.html
- Kanetsune Knives. 105 mm/4.1”, $45 plus ship from Japan, HRC 59-60 claimed. Unspecified spine thickness.
- Kanetsugu Hybrid Wa Bocho Series Deba (150mm to 180mm, 3 sizes). 150, 165/6.5”, 180. $85, 90, 100. HRC 57. 5 mm thickness. I don't like the silver anodized aluminum handle. Steel name not given.