ricardocassiano78
Member
- Joined
- Feb 16, 2015
- Messages
- 18
- Reaction score
- 0
Hello!
I'm a home cook (left handed) and I would like to buy a good stainless knife (gyuto).
I current have one kato and one konosuke fujiyama.
I'm between four knives: gesshin hide (ginsanko), gesshin kagekiyo (ginsanko), tanaka ironwood (r2) and saji r2.
I know they are all excelent knives, but I would like to hear from people who know those knives, specially about the qualities and differences.
I'm also would like to know if, with time, the damascus on Saji and Tanaka will vanish and then if it is easy to bring the pattern back.
Thank you!
I'm a home cook (left handed) and I would like to buy a good stainless knife (gyuto).
I current have one kato and one konosuke fujiyama.
I'm between four knives: gesshin hide (ginsanko), gesshin kagekiyo (ginsanko), tanaka ironwood (r2) and saji r2.
I know they are all excelent knives, but I would like to hear from people who know those knives, specially about the qualities and differences.
I'm also would like to know if, with time, the damascus on Saji and Tanaka will vanish and then if it is easy to bring the pattern back.
Thank you!