Japanese Kitchen Knives?
$300 up to OVER a THOUSAND DOLLARS for one knife?
I was reading an article about cooking by a chef and he
talks about knives:
"I personally prefer Japanese steel in my knives but there are also some excellent quality European knives as well. For those with the big budget I strongly recommend Hattori knives (go for the HD or KD series - they will cost upwards of $300 a knife). The knife pictured above is a 27cm Hattori KD Chef’s Knife ($1,175)."
Can anyone explain to me why I should buy a $300. knife
when to me, a $8.00 knife seems to suffice? And it last
for years too.
like an ordinary Chef knife.
too easily. Even the expensive ones.
The only real advantage is that when
you sharpen them, you can get a keener
blade than with alloys.