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Originally Posted by kokopuffs Just goes to show how far us westerners lag behind the Japanese in the metal forming arts. |
following the history of edged tools is a fascinating subject.
europeans, those poor rascals, had only one or two knives to the family.
when the call came to go to battle, the man of the house would grab the
"kitchen" knife and off to war he would go. no wonder it was thick and
"spear shaped" (the classic chef's knife shape) and had a heavy bolster
"for safety". especially the english and irish and their stews and other boiled
dishes, there was no need for precise cutting.
the japanese and chinese would NOT ever want to use a cooking knife for killing anyone,
much less use a unagi knife to slice beef for teriyaki!! compare classic sushi
and sashimi dishes or chinese grand cuisine to almost anything european and you will see the difference asian blades would have to be to create such
gorgeous food.
anyway, just a thought.