Hi All,
Just fantasizing about gyuto knives and have a couple of questions.
This Togiharu has a HRC of 57 and a 70/30 bevel:
http://korin.com/Knives/Togiharu-Moly...
Ok, so what, exactly does the 70/30 bevel part mean?
This Tojiro DP knife has a HRC of 60-61:
http://www.chefknivestogo.com/todpchk...
What's the bevel on this one?
Advantages of one of these over the other?