Posted By: Jhon
- verified customerI picked this knife up at a local store here at a GREAT price. If you are looking for a Santoku in the kitchen that performs up to the hype-buy this knife. A super blue core, laminated in stainless (I suspect 420j2 or an equivalent)made in Seki City. Look I collect knives-and knives coming out of Japan with this quality of materials, and heat treat, don't come this price. The knife will patina and turn blue at the edge and the center of the spine over time-this is normal, and some makers will force a patina on their blades, as it causes a natural resistance to rusting (like seasoning a steel wok, or cast iron). This is NORMAL, and will not negatively affect function, or longevity. I keep a thin layer of mineral oil on the edge between uses-I apply it liberally, and then lightly wipe it with a towel-so that what is left is a thin layer-that looks like the knife is lightly wet. This film, will prevent red rust from setting in while your patina continues to naturally form from use.
As for performance, this knife easily takes an edge that is sharp enough to cut the devil-and the profile makes for a great sliver. This knife may very well be the dollar for dollar, best value in a premium kitchen knife out there. I HIGHLY recommend.
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