I'm going to Tokyo in a couple weeks and to take full advantage of my time there.
Is it better to buy (read cheaper) to buy sharpening stones there vs here in the US? Where should I buy stones in Tokyo? Let me be upfront here and confess that I've yet to use stones. I got my knives about 8...
Not much tip was lost. It's probably just a little more than Trooper's suji and less angular. Thanks for all the suggestions.
I'm still having a little trouble visualizing the end result. Am I looking to just smooth out the "nub" or actually make a new point?
My wife dropped our Hattori FH Gyuto this past weekend which resulted in the tip being chipped off. Should I worry about bits of metal ending up in our food accidentally if I keep using it? Are there any repair options or should I be shopping for a new chef's knife at this point?
What does it mean when you say the FH has a good but not great profile? What is a "Sabatier like profile"?
Do the Masamoto and MAC develop the tenacious burrs? What is a tenacious burr in the first place?
I've decided on purchasing the following:
240mm Gyuto (looking to spend $150-$250)SB-105 MAC Bread Knife
I think I need a 150mm Petty for fruit and vegetables.
Any suggestions for a good 150mm petty? I'm looking for something $100 or lessCould a petty be used for breaking down a chicken?
I'm looking to purchase my first Japanese chef's knife and am interested in purchasing one of the three knives listed in the subject. I'd like to get everyone's thoughts as to what I'd be paying for in the Hattori FH vs the other two knives. Is the price difference due to the name or are the...