Originally Posted by ManakooraMan
Unless you work in a sushi restaurant don't worry about the traditional use. For example, the Japanese chef knife is the gyuto but you no need to only cut beef wid it. They got the takohiki no need to only cut octopus. Go to the store and pick up a Santoku. Check the balance.
That said, in my book the best looking Japanese knife is the yanagiba but you can only do pull slice wid it.
So if you use a debu for meats, how do you sharpen it?
It is like no other knife at the edge, do you realize that?
I agree that the Yanagiba is a beautiful thing aesthetically tho.