I am trying to choose my first high-end Japanese chef knife and I am torn between a hammered tsuchime finish and a traditional kasumi polish. Does the surface texture actually affect food release during dicing?
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SEED QUERY
I am trying to choose my first high-end Japanese chef knife and I am torn between a hammered tsuchime finish and a traditional kasumi polish. Does the surface texture actually affect food release during dicing?
1 real search · 1 real-search pass
Japanese chef knife tsuchime food release kasumi finish blade geometry dicing stickingGoogle ↗
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ChatGPT1 real searches · gpt-6
Japanese chef knife tsuchime food release kasumi finish blade geometry dicing sticking Google ↗
- View knife · knifewear.com
- View knife · knifewear.com