I've had a wusthof for years and it seems pretty indistructable. Whenever i haven't wanted to use a >$100 knife i've used mercers and victorinox and found both functional, durable, and sharpenable.
50-60 buck topps delivered to norway. I love the shirogami gyuto i got the sharpness and quality thats why i thought og the tojiro shirogami nakiri.
Any recomendtiaons?
Its just $15.99 on eBay HERE. Use it for a while and eventually, if it fits your needs, get a fancier one. Personally, i would never spend a lot of money on a cleaver.
Since when did chopping veg become "abuse" for a knife? If hard veg cannot be cut with a Japanese knife and your skeptical of a Chinese cleaver, then the best solution is probably a big German knife. This isn't exactly rocket science!
Its just $15.99 on eBay HERE. Use it for a while and eventually, if it fits your needs, get a fancier one. Personally, i would never spend a lot of money on a cleaver.
Aren't some asian cleavers for meat; they're thicker. And the other, thinner cleavers for veggies?? There is a difference in thickness between the two types of cleavers I always thought. I have an asian vegetable cleaver purchased at WokShop.com and it feels very light and is very thin, too.
True but want quality good steel in the cleaver baaah haha maybe im just to scared
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