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Knife Recommendations

C.Morris

By C.Morris
in Kitchen Consumer

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paulraphael

paulraphael

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J.Stevens is talking about traditional single-bevel knives like yanagis and usubas. I didn't even think of these in the context of this thread, but yeah, don't go near them with a steel. They all have extremely accute bevels and you'll just shred the edge.

I used the term "japanese style knives" but in reference to double bevel knives like gyutos and sujihikis. These are knives western chefs call "japanese style" (to distinguish from European knives) but that Japanese chefs call "western style" (to distinguish from traditional Japanese blades). The labels are are annoying.

Notes from the underbelly

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