Posted By: Paul RI have an older version, so I'd double to check to make sure they haven't changed it substantially. In the past several years the price has gone up, putting this knife in a league with some high end competition, so I can't really speak to its current value.
I can say that my version performs beautifully. It has the most asymmetric blade that I've seen on a Western style knifethe backside is actually slightly concave, although there still a modest backside bevel. The front side has a large, slightly curved, chisel-style bevel, which, if you desire very high performance and have some time to kill, you can extend all the way to the primary edge. You'll then have a delicate but killer slicing knife.
The steel feels buttery on the stones and very easy to sharpen. It builds a patina easily, and in my experience has been rust-free with basic care. Edge retention is adequate. I only use it on proteinsno acidic ingredients, and only occasional light contact with the board. With this kind of use it only needs sharpening a couple of times a year. If you used it more like a gyuto, I suspect the edge retention would be unimpressive.
My least favorite feature is the handle. It's very small, like for a little kid. I don't actually notice this when I'm cutting, but it's rather odd. A bigger handleor ideally, a wa-handlewould make this knife close to perfect.
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