Which one is right for you?! Knives seen here : Hatsukokoro Shirasagi Migaki Yanagiba 300mm Tetsujin Hamono Kasumi Kiritsuke Sujihiki 260mm Find us at : www.sharpknifeshop.com
Honestly, yanagiba and the rest of the thicker single bevel knives are very specific to Japanese cuisine (like preparing a fish, cutting sashimi and such). Most of the time you're better off with a bunka or gyuto.
Both knives do the same thing. A knife is an extention of yourself so choose what you want. Single beveled knifes are gonna be different if you are left handed or right handed. Only difference.
Honestly, yanagiba and the rest of the thicker single bevel knives are very specific to Japanese cuisine (like preparing a fish, cutting sashimi and such). Most of the time you're better off with a bunka or gyuto.
Great vid! Which is best for a home "chef" in your opinion? Anyone reading - this is the best shop
Since a sujihiki is double bevel it's more versatile as a slicer
If youre not gonna cut fish strongly recommend sujihiki specifically if you dont have a experience working with yanagi
I like a petty knife and a santoku
Which is the best for vegetables cutting
And where we get in bangalore
They suggested Hatsukokoro Nakiri 165mm. It is art!
What Suji is that?
Yo! I got to know 🥵
Prolly a tetsujin kasumi blue 2
Agree, that sure looks like my tetsujin kasumi.
Both knives do the same thing. A knife is an extention of yourself so choose what you want. Single beveled knifes are gonna be different if you are left handed or right handed. Only difference.
That’s not true, the blade will get fucked up if you use it on cooked meats.
@@skylarcox6014 why is that?
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