Hi Gongalo
Catering supplies again for these knives, I have a Genware, a Shogon and a new Zinel, which
needs running in as its "Too Sharp" and sticks to the chopping board.
I think they could be classed as a Tomato/Veg knife.
The Bengali Chefs/Cooks chop onions in different way to sane people.
They have the chopping board on the edge of the bench, have a big container at their feet.
Use these knives in a vertical, downward stroke, very - very fast, then just wipe the chopped onion
off the board into the container.
It is impressive to watch a skilled Chef doing this without even looking most of the time.
I'll grab a quick video clip sometime to add to this thread.
cheers Chewy
p.s. Wouldn't recommend any of the Zaal five attempting this method. ;D ;D ;D