Great little petty,again carbon edge that takes a very sharp edge with stainless cladding for less worry about carbon steel in the kitchen.

I bought this knife from Chefknivestogo about two months ago and have found myself using it almost every day. The blade is quite thin and agile and retains its sharpness very well. As such,I find myself using it more as a baby-suji than a large paring knife,although this knife suits itself to both uses readily.



The steel seems very reactive to me but,to be fair,I’ve paired tomatoes with it and done a bunch of things that would make any knife patina quickly.



I’ve never met a petty I’ve liked better and the price is right here.

Not as good as Ryusen Blazen in finishing. I can smell something ’iron’ when I cut pineaple,orange,apple,any acid stuffs