/ck/ - Food & Cooking

>>6156480
That was a rhetorical question. It's a night and day difference between the knives in that task, one which the wusthof works much better for. Trimming joints off bones is a fairly regular thing in many presentations. Pic related. That isn't to say there aren't things a Tojiro gyuto won't do better, but Japanese knives are typically made to separate joints, not cut them off, and for that, you would be much happier with a honesuki. Things that many people might favor a Tojiro gyuto more for a utilitarian knife might be like it's ability to retain a fine edge better. The problem with that is most of the people asking about cheap knives don't know enough about sharpening to obtain a fine edge in the first place, let alone maintain it, and many won't even try to learn.