Posted By: Jon A
- verified customerMy first carbon steel knife and petty. I love the smell, edge, handling and balance. I bought it mainly for cleaning pork loin and rock cod and it should be perfect. It certainly won't be lying around for other line cooks to use and will be left aside for special tasks. Next knife will be a sujihiki, perhaps a fujiwara carbon or or a misono Swedish for something more pure.
Was this rating helpful to you? Yes No