Wonderful series. Thoughtful and thorough content that enhances my Yakitori skills.
Can you recommend a favorite Garasuki knife maker?
Also Honesuki though prefer the former.
Being left handed and seeking single bevel knife makes even more difficult.
Keep up the Yaki efforts. You have a true bonifide voice.
The Garasuki I use in the videos and is my main chicken knife is made my Tojiro. It's affordable, stainless steel so easy to use and maintain. This is the brand I recommend to my community to purchase for their Honesuki which Tojiro also makes and I believe is available in left hand models too.
Other similar easy to use option is Misono which is avail in stainless too. I have a more expensive carbon honesuki as well, but I rarely use it as I need to wipe between cuts. Much easier to use Stainless steel in the kitchen when breaking down multiple chickens.
What are your thoughts on double bevel Honesuki?