dennis7490
Well-Known Member
- Joined
- Jun 24, 2012
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Hi,
I got my first high carbon, a Moritaka petty knife, 150mm, a KP-150 Blue.
the width of the heel, from top to bottom is shallow, and I have cut myself a couple of times. I love the steel (once I learned how to sharpen it)
I am now thinking about a Deba or a Chef (A japanese version). I like the thinness of the petty blade (Not insanely thin, but very nice). Is the Deba a lot thicker??? Any suggestions for a high carbon chef? In 6"! I have an 8" old Henckels that I love.
Thanks,
Dennis
I got my first high carbon, a Moritaka petty knife, 150mm, a KP-150 Blue.
the width of the heel, from top to bottom is shallow, and I have cut myself a couple of times. I love the steel (once I learned how to sharpen it)
I am now thinking about a Deba or a Chef (A japanese version). I like the thinness of the petty blade (Not insanely thin, but very nice). Is the Deba a lot thicker??? Any suggestions for a high carbon chef? In 6"! I have an 8" old Henckels that I love.
Thanks,
Dennis