Hi all, I'm considering getting a Mizuno Tanrenjo gyuto. Either blue #1 or #2. The question I now have is whether to ask for one with or without a shinogi.
Any opinions? From what I understand a wide bevel may help in better food release? But how easy is it to sharpen compared to a knife without shinogi?
Thanks!
Any opinions? From what I understand a wide bevel may help in better food release? But how easy is it to sharpen compared to a knife without shinogi?
Thanks!