Review on Tailor Knife Tojiro Japanese knife F-1056, blade 21 cm by Danuta Danek (Taroci ᠌
Excellent product, the best quality.
For a Japanese, the features of a knife are self-evident, but for a European, many things may not be obvious. Those who decide to embark on the culinary path of the samurai have a lot to learn and get used to a lot. Japanese knives are sharpened in a completely different way than European ones, the cut also has its own characteristics, Japanese steel cannot simply be thrown into the sink and washed afterwards. But the result is worth it.
- Holds an edge perfectly, far exceeds European slicers due to a sharper sharpening angle. This knife easily cuts thin and even pieces of raw meat or fish without tearing the product.
- The main disadvantage of any high carbon steel is the lack of corrosion resistance. If you are not ready to wash and dry your knife immediately after use, it is better to choose another knife made of a different steel.
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