Hi all,
I have some questions for any people who use sakimaru-takohiki's:
* What do you see as its forte?
* Which of the major techniques do you see as being easier with it vis-a-vis other sashimi-knives?
* Is there a particular technique for dealing with the point and "yokote"-area when sharpening?
* Do you prefer any particular proportion of the "kissaki" design?
* How useful is it for "off-label use" (i.e., things other than sushi/sashimi)?
* Occasionally I see pictures of extra-broad sakimaru-takohiki's (i.e., with a height more like that of a yanagiba); what are your views on them?
Thanks to any who have any wisdom to share.
I have some questions for any people who use sakimaru-takohiki's:
* What do you see as its forte?
* Which of the major techniques do you see as being easier with it vis-a-vis other sashimi-knives?
* Is there a particular technique for dealing with the point and "yokote"-area when sharpening?
* Do you prefer any particular proportion of the "kissaki" design?
* How useful is it for "off-label use" (i.e., things other than sushi/sashimi)?
* Occasionally I see pictures of extra-broad sakimaru-takohiki's (i.e., with a height more like that of a yanagiba); what are your views on them?
Thanks to any who have any wisdom to share.
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