Is anyone here familiar with the Takayuki Grand Chef kiritsuke-yanagiba? It was sold here some ways back. Western-grip trad-j knives generally seem to get a bad rap (e.g. Shun's yanagiba); does anyone know if the Takayuki Grand Chef yanagiba is different? Is it a true single-bevel knife, or a single-bevel-shaped knife that's double-beveled in the fashion that Shun's is (and thus would presumably require extensive reprofiling)?
Thanks to any who might know.
For questions/topics that don't fit into the other, more specific forums.
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