Title say all. Want a gyuto, nakiri or santoku. Carbon cutting edge encased in two sides of Damascus stainless. Hammered finish. Hand crafted.
I have a black 7" nakiri blue #2 I got off amazon for $50and it's my sharpest compared to wusthof non ss carbon chefs and victorinox ss fibrox chefs. So I'm interested in hand crafted Japanese blades and just wanted to see if hammered and Damascus help release food from blade. Does Damascus alone help release food? or only hammered?
Should I be hung up on carbon blades? seems like they are sharper and sharpen more easily. But I don't own a Japanese ss edged knife, maybe I'm being ignorant? so I thought id ask. I have money for quality blades but can't really afford to buy tons of different blades so gotta research and be selective. Thanks
I have a black 7" nakiri blue #2 I got off amazon for $50and it's my sharpest compared to wusthof non ss carbon chefs and victorinox ss fibrox chefs. So I'm interested in hand crafted Japanese blades and just wanted to see if hammered and Damascus help release food from blade. Does Damascus alone help release food? or only hammered?
Should I be hung up on carbon blades? seems like they are sharper and sharpen more easily. But I don't own a Japanese ss edged knife, maybe I'm being ignorant? so I thought id ask. I have money for quality blades but can't really afford to buy tons of different blades so gotta research and be selective. Thanks
