Posted By: Sherms
- verified customer
3 people found this review helpfulThis knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife, and because the Kurouchi look just captivated me. (They say when you buy a knife, you're taking a piece of the craftsman's soul with you. If you don't feel it,it's not the knife for you)
It's great for cutting large cuts of meat and for chopping stuff to a powder. You'll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia's best restaurants) where presentation is crucial, this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel's worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise, I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful 'honyaki' wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all, know what you are looking for before investing in a knife like this :)
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