Posted By: ryanAs other reviewers have mentioned, this knife is on the thick side for a petty if you're looking for the petit sujihiki kind of thing. I opened the knife up with some serious thinning. Raising the shinogi and adding more taper at the tip took some elbow grease but went smoothly due to a nice, even grind. This thing is among my most used knives now-- I love the stainless cladding for a busy service and citrus work, and find it just tall enough for board work. Have also been surprisingly impressed with the edge retention. This would make a decent bird knife stock, in lieu of a dedicated honesuki. I have other blades I turn to for the most delicate work, though this blade is no slouch after just a little work. Worth a look, though there may be something else to suit your needs better out of the box.
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