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Cookware 7

Choosing a Japanese or hybrid knife for cutting vegetables

egolding | Feb 13, 201205:22 PM

I want to buy a high quality Japanese (Shun) or hybrid knife for cutting vegetables. I have read posts that favor the following brands:

Masimoto
Ittosai
Santoku
Ryusen
Hatori
Hiromoto
Komosuke

Have also read discussions about VG-10 and Damascus steel. I'm not a metallurgist and need tp make a decisin soon. Can someone please provide some guidance on selecting the knife that would be best for cutting vegetables?

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