I sometimes receive s question saying - I often work with acidic vegetables such as tomatoes. Any special recommendation in choosing a knife?
For strong acidic vegetables, Japanese traditional high carbon steel gets rusty quite easily. I recommend knives made by semi stainless steel. Popular semi stainless are VG10, R2/SG2, Silver Steel No.3, and Molybdenum. Knives with these material are easy to maintain, and also chefs who work with acidic foods would find that knives are resistant from getting rusty.
Sakai Takayuki VG10 17 Layer Damascus Nakiri Japanese Chef Knife with Desert Ironwood Handle
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