anything good, that lasts?these japan knives?
mostly for separating chicken, and beef meat for soup and "gulazsh food" . sometimes i need to cut a 4kg beef piece into small pieces (3x2cm), but thats only once a month. i cut also a lot of onionsKind of need some more details on the type of meat, the thickness of the cut and the quantity that you'd anticipate dealing with on a regular basis.
Yes. This is good advice.Lots of good knives out there. A 7" (18 cm) Santuko knife would be a decent choice if you want just one knife. Mercer is a decent brand ...
Wüsthof Grand Prix 2/Classic or Masamoto Guyto Chef's knife. Shun and Global are very nice too. Buy as big as you can handle (I prefer 230 to 270 mm, but there are smaller). These are workhorses that do not require special care and would handle almost anything that you throw at them.anything good, that lasts?these japan knives?