Posted By: Melampus
- verified customerThis 240 Teruyasu is awe inspiring... just awesome. In 24 years of professional food service I've never cut with anything like it., and I never imagined something could flow through product so effortlessly, fluidly, organically.
The W#1 at this high hardness exhibits a whole new set of characteristics... new to me, at least. I'm sincerely awestruck. It's exhibiting edge retention like I would had never imagined out of W#1. It's been a month of hard holiday use, and I still haven't changed the bevels! That's unheard of for me, but it's that good OOTB. All I've been doing is touching up to the shoulders with a 2k & this thing performs. It's going to absolutely floor me when I bring it up to a high grit finish... this I know. It sharpens so well... so effortlessly.. so keenly.
The website picture does not really show the exposed machi, but I'm a strong proponent for this classical presentation. This one is a very unique transition from machi to blade & the length it allows fits me perfectly.
The grind is impeccable on this knife. Truly masterful artistry. The san-mai spine has a consistency to its taper I have only seen on my Masamoto KS. Working down the blade face, the slick non-stick Nashiji finish resides over the slightest of hammer indentations in which truly exacerbates the rustic impression this knife makes while still retaining the exquisitely distinguished aesthetic one might expect from a knife at this price point. Continuing down the face, transitioning out of the Nashiji into the Kasumi stainless down to the cladding line, the convexing is visually apparent, and particularly distinct at the tip 1/3.
The Wa is exactly the way I like them; unpretentious and with a slight taper.
Kanji is engraved.
I still can't believe how this things cuts through food. This knife has an old soul...
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