Thinking of getting this for someone who is just getting into being a serious home cook but not ready for carbon life. Can anyone share any reviews or thoughts?
Tsunehisa Damascus VG10 Gyuto
- Thread starter Mrchainsaw
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I can't comment on that particular knife but I have two Tsunehisa knives and am very pleased with them.
What do you like? Are they stainless? More work or laser?
I have a 210mm Ginsan nashiji wa-handled gyuto and a 165mm Ginsan migaki wa-handled nakiri. I think the quality is good and I love the steel. The nakiri is pretty slicey but I'd call the gyuto more of an all-rounder. Not too thin or thick, maybe leaning a bit more to the robust side but still very nice to use.
I use the hell out of the nakiri.
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