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I just realized I have one of those, except for it's a combination between that and a traditional chef's knife. With the rolling action
I’ve used Japanese knives for decades…you can cut pumpkin, lol, they’re usually only brittle on the initial sharpening…
*taps foot impatiently waiting
the cutting edge has a bevel on only one side
Don't buy a chef's knife with no visible bevel.
They actually have quite a few Japanese Gyutos in existence with integrated bolster and full tang.
You all do just amazing work. So dedicated to education and sharing skills with everyone. I've learned so much and it was freely accessible and fun!
The other thing I would add is that Japanese Gyuto knives will typically not have a full tang, whereas a western style knife will have a full tang extending through the handle. This makes a huge difference in balance and puts an emphasis on testing a potential Japanese knife purchase before buying to ensure it’s balanced for your liking.
Thank you so much for the overlaid itemizing of the parts of the knife Lisa is talking about and pointing out. Lisa does such a great explanation, pointing out, with her fingers and hands, the parts she is talking about. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
I love my Miyabi knives. So much better than anything I have used before.