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Bought one of these per thread recommendation. Was getting a little tired of my nine-inch Tojiro gyuto and I had been admiring the one my chef at work has. Plus I only paid like $20 after the first-time-shopper $4 coupon aliexpress gives you. Did some light chopping with it last night and was very pleased. As long as your knife-handling skills are adequate, you can just let the weight of the blade do the work and it mows through veggies in no time. I had no idea that my ideal knife was a big flat rectangle with an edge on one side. Put it away wet like a goddamn dingus and came back to find some rust on it this morning, so I scrubbed it off and gave it a light coat of vegetable oil and it's looking quite handsome. Worth noting these things are sharp as gently caress out of the box, which is nice.
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Nov 1, 2018 22:19
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I can absolutely vouch for the Shi Ba Zi. I've had one for about a year now and it loving rules. I switch between it and a five-inch utility knife depending on the job.
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Nov 12, 2020 19:42
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Dunno why they'd call that a carving knife. Ordinarily there's a bit of a difference but that's definitely what most people would call a chef knife, and will work well for that purpose.
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Nov 14, 2020 18:05
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Skooms posted:Does anyone have experience with Dao Vua knives? They're a Vietnam based company that a good friend of mine that's a professional food styler swears by. I have their tall petty knife as my daily driver. Dao Vuas are tough as poo poo, they might not come super sharp but they’re really sturdy.
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Nov 22, 2020 19:12
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that’s a fuckin wakizashi dude, you can’t fool me
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Oct 22, 2022 16:31
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