Second from the right isn’t a kitchen knife but a short sword or maybe a scimitar. I prefer my chef’s knives shorter than usual (16cm). I do wonder, what is the advantage when handling normal kitchen ingredients or actually anything that isn’t a whole cow?
Second from the right isn’t a kitchen knife but a short sword or maybe a scimitar. I prefer my chef’s knives shorter than usual (16cm). I do wonder, what is the advantage when handling normal kitchen ingredients or actually anything that isn’t a whole cow?