Hello fellow B&B knife enthusiasts
Looking to get a new kitchen knife. Up until now, I've used the 210mm variety. After doing some research it seems like a lot of people like the 240mm versions. What are the advantages of the longer blade? If it matters, i'm looking at Japanese Gyoto styles. I'm also just using it for home use, not professional.
Looking to get a new kitchen knife. Up until now, I've used the 210mm variety. After doing some research it seems like a lot of people like the 240mm versions. What are the advantages of the longer blade? If it matters, i'm looking at Japanese Gyoto styles. I'm also just using it for home use, not professional.