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- May 1, 2012
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I feel the urge to add a 240 gyuto to my Watanabe family:
The question is, Kasumi or Kurouchi? Where are the differences?
KU is the starting point for Kasumi, so KU will be thicker. Beside that, any other differences? How about grind and food release?
The question is, Kasumi or Kurouchi? Where are the differences?
KU is the starting point for Kasumi, so KU will be thicker. Beside that, any other differences? How about grind and food release?