Home > Magazine Archives > Nov. 30, 2010 Issue > Features
Cut Like an Iron Chef
Owen Dugan
Issue: November 30, 2010
The best Japanese knives are expensive and require special care and attentive practice to master. They are generally lighter and thinner, and the blade usually does not have a bolster. Those that integrate Western handle and blade shape seemed to lose something. Wine Spectator features editor Owen Dugan explains.
For the full article, check out the new issue of Wine Spectator, on newsstands November 9, 2010.
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