5 mitów o JAPOŃSKICH NOŻACH kuchennych

Many myths, half-truths, and misconceptions have arisen around Japanese knives. Perhaps because we all like to pigeonhole and simplify. But there's no such thing as an "average Japanese knife." This country produces knives that are good and bad, cheap and expensive, thin and thick, stainless and rust-resistant—and they can't be lumped together. Absolutely not. That's why today we're debunking some myths. But are they really myths...?    • Najtańszy DOBRY japoński nóż kuchenny   https://ostrenoze.pl/?ref=YTcommunity    • Jak kupić NAJLEPSZY NÓŻ? 5 zasad   0:00 - intro 1:13 - better 5:11 - carbon 8:37 - angles 11:32 - delicate 14:26 - musak 16:45 - expensive