New Year, New Knife
Last year ( 2004) as x-mas present I got a Wok, I was really looking forward to having one, so I was very excited when I got it, I had not tried it before, since I was not in Barcelona and did not have to cook for myself, but finally yesterday I tried it, cooking with a wok is really fun but required cutting the vegetables in really small pieces, I did that with the regular knives I had at home and found it really tedious and sometimes even dangerous…
So this morning I went to buy a Japanese Usuba (thin blade) knife, I finally bought a 225mm Bunmei Usuba (reference 1802/225). After buying it I felt a little bad, I thought it was too much money for a knife, when I came home, having gone to buy some vegetable before, and made my lunch with it I was really surprised, I had never tried such a good knive! Cutting into precice pieces was no hasle at all, I don’t know how I lived without one of those knives.
Knife Care
After using it I thought that for sure some care had to be taken to clean and store it, after googling a little bit I found on all pages that the cleaning had to be done with just hot water on both sides and then using a cloth to dry it.
Some more advices can be found here