I mostly just lurk here, but I thought that this might be of interest to folks here. Apologies if it’s too far off-topic.
From an article on the BBC website:
And later in the article:
The researchers said there was no reason for long pointed knives to be publicly available at all.
They consulted 10 top chefs from around the UK, and found such knives have little practical value in the kitchen.
None of the chefs felt such knives were essential, since the point of a short blade was just as useful when a sharp end was needed.
The researchers said a short pointed knife may cause a substantial superficial wound if used in an assault - but is unlikely to penetrate to inner organs.
In contrast, a pointed long blade pierces the body like "cutting into a ripe melon".
Full article here.
No more gyutos, sujis, yanagibas, debas, or long petties, among others.
I'm waiting for them to figure out how sharp the edge of a non-pointed knife can be. I figure they’ll go after sharpening stones next. After all, if it saves just one life…