We cook often Asian, I wanted to try this knife necessarily. I often use it to meat or vegetables cut into fine strips. Since works especially when meat wonderfully because it was honed very sharp. Of course you have it in time sometimes reground again, but in which knife is not that way. The wide blade like it very much, because you can use them to the vegetables quickly and easily be conveyed by the board in the wok, and it is great to crush garlic cloves without risk. To peel vegetables with the wide blade but an impossibility, but I use still a smaller knife or a vegetable peeler. Large, hard vegetables, such as pumpkin, sweet potato or even a big head red cabbage can be properly processed it.
