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Sun Dec 15, 2013 7:05 pm
You helped me last year when I purchased two wonderful Takeda knives. ( smaller Deba Bocho & Gyuto) Could you recommend something (you hopefully currently have in stock) for utility/and slicing salami or other ‘dense’ meats/non-bone items? I am partial to Takeda-knives, but would really some guidance as I don’t want to damage my current knives. Thanks, and I hope to be hearing from you soon. P.S. I did look at the blog entries, but to confess it’s all a bit confusing for me.
Sun Dec 15, 2013 7:25 pm
Yes Takeda's knives will work fine for this.
If you're thinking like Peperoni and that kind of stuff I would suggest something like his Funayuki: http://www.chefknivestogo.com/bannofunayuki.html