By: DiabloDanSouthern California
This is a great knife,I am in Culinary School at my local Community College. My Chef allows me to use it for prep,but I have to use "NSF" branded stuff for completions. 0.3
Sharpest knife I have ever seen OOTB,retains a wicked edge after use. Sharpens easily with no issues.
Unfortunately,I had to remove the finish ( with state acetone from my local drug stor) but immediately followed it by forcing a patina using red wine vinegar a mustard.its my first try at it so it wasnt as pretty as others Iíve seen,but there hasnít been any trust to real with. Looking forward to the petty and sujihiki when I save up $$$ for them.
Customer service is excellent. I will return,Chef Knives To Go is AWESOME!!! Thanks Agin!!!
By: Dan LopezSouthern California,USA
This is my first Japanese knife and first purchase from CKtG! I am a Culinary student,This knife was a present prior to my start. I was able to use it a few weeks in class while my "Student Knife Set" was on order. 0.3
I cut into mirepoix like no one else. Potatoes and carrots where never a problem. OOTB sharpness was extra ordinary! It to a little honing to get it to cut,especially while cutting on poly boards. Now a month in,I use it every night to cook dinner. It’s my favorite knife. I’ve owned other brand names from local retailers,and they don’t compare to my Masakage!
Unfortunately,due to health laws,Chef told me I had to take the clear finish off. I used strate acetone,but after a quick wash,I forced a patina using mustard with red wine vinegar added. Not the prettiest job,but it has its own unique look.
Service was excellent! CKtG defenitely have a new life long customer here!