- Joined
- Friday July 10, 2009
I understand why the technique is used but for straights, cutlery or pocket knives is it more aesthetic appeal rather than practicality? I've recently bought a Japanese Nakiri chopping knife and I'm thinking about getting the chefs knife. The damascus version has the same core (VG-10) Rockwell 60-61 but I wasn't sure if the extra expenditure was really worth it.
Gratuitous meat shot with edge.
Gratuitous meat shot with edge.