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MEDIUM: Best for mid sized knives typically around 210mm although for some bigger/taller 240mm knives you might want to consider a large handle
in particular fish prep
With a lovely distal taper and convex grind down to the very thin edge
dressing and cutting smaller proteins
The cutting edge though will take on a patina as it is carbon steel but we like that
Yu Kurosaki Fujin SG2 Bunka collection-hatsukokoro-kumokage MEDIUM: Best for mid sizedA perfect all rounder used in many kitchens around the world. This knife performs every bit as exceptionally as it looks and Kurosaki's work on this range is rightfully popular and in high demand.
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