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Sat Jun 07, 2014 12:06 pm
After having spent some time with a couple of knives that are comparably priced to the Sai, I have to agree with Lepus. While I wouldn't hack through a missed joint while breaking down a chicken with an Akifusa the way I would with the Sai, the calibre of knife is just on a different level. The Sai is a good, heavy, easy to maintain tool, but if I had the option of adding another $225-250 knife knowing what I know now, I wouldn't even begin to consider the Sai.
Sat Jun 07, 2014 12:13 pm
The only reason I wouldn't offer to sell you the knife at 1/2 price is because I do actually need a good heavy knife that can do lighter cleaver work. Basically, I'm probably only going to be using the knife when I cook chicken fricassee (to be fair that is pretty often though) and don't want to use 2-3 different knives.
Sat Jun 07, 2014 12:22 pm
Lepes, that is so true about the owners. I recently had to say gimme that when my owner was about 3 inches away from using my gyuto to cut a cake on a plate. The plate was actually on a cutting board in the prep kitchen...some people's children.
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