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Yeah, I've got other knives for chopping meat but like @dbr I don't really need to get through bones much anymore... The IKEA chopper and my Sabatier filleting knife have me well covered for breaking down chicken carcasses...
Pretty sure a nakiri is primarily a veg chopper anyway non?
After getting way too deep into Japanese knives and making some choice purchases a few years ago, barring catastrophic damage or loss I don’t think I’ll ever need more knives which is weird. Like TS I just obsess about other crap now...
Takeda Nakiri Vs chinese chives