Talk:Yanagi ba

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Some of the information seems derived from marketing nonsense. Traditional single-bevel Japanese knives are not made in the same manner as swords. They use very different designs and constructions, and are hardened in different ways for different purposes. — Preceding unsigned comment added by 67.80.222.119 (talk) 14:45, 12 December 2016 (UTC)[reply]

Also, the statement that almost all Japanese knives are designed to pull-cut / all western knives are designed to push-cut is misleading. There is nothing inherent to the design of either knife that favors pull- or push-cutting. These are simply techniques as they've evolved. Furthermore, plenty of push-cutting goes on in Japanese kitchens (although not really with a yanagi-ba) and plenty of pull-cutting goes on in western ones with western knives. — Preceding unsigned comment added by 67.80.222.119 (talk) 14:50, 12 December 2016 (UTC)[reply]