Posted By: Ryan
- verified customer
1 people found this review helpfulI have a lot of Japanese knives and this is by far the most impressive cutter due to the geometry and edge, but mainly the geometry. Noticeably thinner than a Tadatsuna INOX with better edge retention. The geometry is superb and the fit and finish is excellent although I don't find the handle all that attractive but the saya is great. The steel qualities are comparable to the Ichimonji TKC, although the HD steel seems to be finer grained like white steel and produces a very refined edge. The TKC tends to have a more toothy edge which makes it better for slicing beef. The HD is awesome for cutting vegetables like onions and carrots that cause other knives to wedge. The edge holding is good but not stellar if used on poly boards. It must be used with a light hand but touches up easily on a 5K stone and also responds well to steeling. All around great knife, really good as a line knife, but not quite a workhorse. Mine is sharpened 80/20 at about 10-12 degrees.
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