Originally Posted by
HillDancer
The main downside to high carbon content steel is its reaction to some foods. High carbon discolors cabbage, onions dull the edge, and cheese causes surface etching.
Be aware Japanese knives are often left or right handed with the bevel on one side; traditional western double side bevel is sometimes an option. For fine edge or ultra thin garde manger work, a carbon Masamoto blade with 70/30 edge is an appropriate tool. It's my go-to for paper thin cucumber slices, various fans, and some fish work. However, because its edge is soft, it's impractical for my daily use.
I have an ancient carbon 10 inch Sabatier that performed well enough, its main advantage was good fit for my hand, but the edge and blade surface required excessive maintenance.
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