Heard of lots of great things about Ashi Ginga here and came across a monosteel white #2 gyuto on japanische-kochmesser.
Has anyone had any experience with these Ashi Ginga white #2 monosteel knives?
Also, monosteel white steel knives do not seem very common, how do they compare to white steel honyaki's?
Has anyone had any experience with these Ashi Ginga white #2 monosteel knives?
Also, monosteel white steel knives do not seem very common, how do they compare to white steel honyaki's?