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It's just one of those knives every kitchen should have and comes in handy for all kinds of things: yes
Super for a fancy cheese spread
Edge is 50/50 bevel
lower-quality version which is less dense (it has less abrasive powder) and so cuts much more slowly
since it truly excels at chopping up large quantities of root and leafy vegetables such as cabbage
Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm / 5.9" New Items It's just one of thoseHankotsu style boning knife. Strong and sturdy for cutting meat away from bones (like a standard western style "boning knife" it's NOT for cutting through bones). Like the honesuki style boning knife, this is a thick blade and a pretty serious piece of metal! It's not like a Western (German) style flexible boning knife the blade is really thick and stiff, but the edge is still remarkably sharp, so the knife is tough, but still effective. An
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