If you don't want a metallic taste, choose a zirconia ceramic knife. The original intention of this knife is to cut raw fish.

But the defect is also obvious, that is, if you accidentally fall, the edge will collapse and cannot be repaired, which is similar to a disposable tool. The reason is that the hardness is too high, almost HRC87, harder than glass. ...

In terms of knife type, the traditional Japanese kitchen fish raw knife is still selected, which is slender and single-sided with a cutting angle less than15, which is extremely sharp.

Don't choose stainless steel blade material, it's better to use high carbon steel to polish the blade, but it must be dried after each use, and the edge will appear after a few polishing before the next use.

The first-class brands of Japanese kitchen knives are original, second-time, and Misono, but they are expensive, and it is not unusual for some models to cost 2 to 3 thousand dollars each.

I hope it helps you!