boom
Cook
i love knives. i love kitchen knives. i use mostly Wustof Classics that i have owned for years. i bought a few Japanese blades. a Gyoto, and a Petty. if i had to dig a bullet out of a loved one, i would go for a japanese knife. they are so sharp!! but they feel almost ethereal. light, quick, nimble.
in the kitchen i am a bit of a basher. i will plunge a blade into a live lobster, punch thru a butternut squash. smash a garlic into a paste. the Japanese knife is not like that. all civilized, and slicey. having said that, i dont often reach for the Japan offering. i keep my German knives and the Chinese Cleaver super super sharp, and they just seem to fit my style in the kitchen. i dont even remember the maker of my Japanese Gyoto. hahahha..i do know my Petty is a Mac.
in the kitchen i am a bit of a basher. i will plunge a blade into a live lobster, punch thru a butternut squash. smash a garlic into a paste. the Japanese knife is not like that. all civilized, and slicey. having said that, i dont often reach for the Japan offering. i keep my German knives and the Chinese Cleaver super super sharp, and they just seem to fit my style in the kitchen. i dont even remember the maker of my Japanese Gyoto. hahahha..i do know my Petty is a Mac.