#Ryotei Kinonene in #Kuki City, Saitama Prefecture, Japan.
Good morning. Good morning. Good evening.
Have you ever wondered about the sharpness of a kitchen knife?
As people who handle foodstuffs, we are concerned about the sharpness of these knives on a daily basis. Recently, with the evolution of slendless knives, they are getting much closer to steel knives.
You may never have thought that the taste of food can be changed by the difference in steel, but there seems to be a surprising difference. I state ‘there seems to be’ because both steels are good, but at the end of the day it comes down to a matter of taste, to be honest.
I use a sharpening stone in the same way, and when I try to cut various foods with a steel knife and a blue paper knife and a slainless steel knife and a high carbon SG2 knife, both of which are high-grade, I feel that the steel knife goes into the teeth smoothly, while the slainless steel knife is a bit rough and rough and sharp. That's how it feels.
I hear that many craftsmen use these differently depending on the ingredients.
By all means, you should try it too!