The perfect knife?
Originally uploaded by FransBadger.
Laura gave me a gift: a very nice Japanese cook’s knife (“MAC JU-65″ among friends, a 6,5” Nakiri vegetable knife). The quality of steel and touch of handle feels very good (I am not a professional, though). Blade is traditionally ornamented and so sharp you don’t actually need to use force while slicing vegetables: you just let the blade rest on top of a tomato or cucumber, and enjoy seeing how the knife silently goes down by its own weight, and almost cuts on its own. Wow. I shall be slicing veggies every day from now on. (I suspect this was Laura’s original plan, too 😉
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