Hi great knife skills :) So I just bought a Tetsujin Hamano Aogami 2 - 240mm gyuto. Is this your preferred way to do patina? Ham, veggies, etc.? Also what is your favourite length! I feel a 240 covers all and have a petty on the side for peeling etc.
@zimingtim4405Ай бұрын
beef or chicken would be quite ideal for building up patina,the colour is purely blue. yeah 240 sakai knife only comes with 230 or even shorter actual length😂,so of the 240 i have is actually 227🤣