I am thinking about getting a CCK cleaver as I hear that these, unlike shibazi, have a far thinner grind and are a lot thinner. Apparently the stainless steel sucks so I'm thinking about getting the carbon steel but how much of a pita are carbon steel knives? What if I want to julienne raw vegetables as a garnish?Any experience with these things?
>>22047365Have a carbon steel.one. it is great. The handle had to be replaced after a year and this one wasn't a cheap garbage one. I guess it's a common thing. But you'll use it in the kitchen for everything.
You don’t need this for any practical purpose. Just admit it’s a vanity purchase and that you are, in fact, a giant homo.
Please do not cleave your CCK. That won't make you happy, either because ywnbaw
>>22047365>unlike shibazi, have a far thinner grind and are a lot thinnerWorried about the weight?You have a limp wrist, anon?
Alright I ordered the carbon steel versionIs forcing a patina a meme?>>22047384What happened to the handle? I can't imagine it'd be easy to replace in the West
WHY DID YOU BUY IT
