Hey folks!
At the shop we get quite a few people who are scared by the notion that Japanese knives are fragile. We try our best to explain that while yes, they can be more delicate than western style knives (think Henckles, Wustof) they are by no means fragile, and can take a lickin' and keep on kickin'. After all, would professional chefs in hectic, busy, tight kitchens be using something they had to be afraid damaging?
We're going to put this little guy through its paces with a rust test, a ding test, a twist test, dishwash test, and to top it all off we're going in for the drop test.
As always thanks for tuning in, and let us know how you feel about this one as its a bit longer runtime and we want to know if you want more videos like this, or prefer the short, sweet, and to the point education videos!
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