osakana, is it possible to go back to this knife shop and talk to them all about all of the differant knife that they have for sale, can you explain why some are long, short, thick, and why they are shaped, and what is the differance between the more expensive and the budget knifes, there is so many to chose from. ive emailed them today to see if they will post abroad.
Sorry for the delay in getting back to you. And thanks to your comment! I’ll explain your some questions about knives. First, my another video shows the difference of some fish knives that they have for sale. (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5Ki9mBX4i74.html) >can you explain why some are long, short, thick A Long knife is used for making Sashimi. To make it beautiful, you need cut fish with a single stroke. If a knife is short, you need some strokes to make Sashimi. On the contrary, a short knife is used for filleting small fish. Easy to handle. A thick knife is for cutting thick bone. A thin knife is easy to get chipped. >what is the differance between the more expensive and the budget knifes Several factor can be considered. 1, material I’ll explain just carbon steel knife. Carbon steel for a knife has a grade like Blue-paper, white-paper etc by content of carbon, tungsten, chromium. (please search on web). The higher the grade, the higher the price. 2, manufacturing method All carbon steel or composite forgings. The former has many process and use hard-to-handle material. So, it's expensive.
