For cheese, this is not ideal, I tried))
Cheese is different each time, it is more hard, then softer,
can be sticky, can be like rubber. I have not yet met a knife
that copes well with all varieties of cheese.
It’s probably not steel that matters, but the blade section and,
to a greater extent, surface treatment.
Something like the surface of a golf ball,
but a little more polished. I will definitely try it.


Japanese style and Scagel style