I recently bout a fujiwara knife. 300 and it has worked perfectly. I'm adjusting to it very well. But I am now worried about what knife to buy next. The place I work we clean A LOT of fish and steaks. But at the same time we do a lot of other prep work. Some people have even suggested a sujuki knife. Reason being it is multi purpose I assume. What are your thoughts???
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8/22/12 at 12:55pm