Review on πͺ Shimomura Single-Bevel Blade Chef's Knife (DKT-S36 Deba Left Cut Blade 150mm) - Japanese-Made for Superior Performance by Jerry King
My favorite knife. on cutlery and knife accessories
The only knives that stay sharp for a long time are carbon steel, not stainless steel. I've worked in the kitchen cutting meat and vegetables and I've found that stainless steel needs frequent sharpening to be safe. High carbon knives are productive and safe tools in any kitchen. Although more expensive than stainless, this knife is good value. I expect this to be my favorite and most useful.
- Excellent overall performance
- Hard to say
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