Why I Switched to Japanese Single Bevel Knives
I remember the first time I held one of those japanese single bevel knives and realized I'd been cutting fish wrong my entire life. It wasn't just that it felt sharper—though it definitely was—it was how the blade interacted with the food in a way my standard German chef's knife never could. There's a certain learning curve involved, and honestly, the first time I tried to slice a carrot with one, it veered off to the left like a car with a bad alignment. But once you get the hang of it, there's no going back. ...