Posted By: Karlo
- verified customer
3 people found this review helpfulQuality is beyond the price.
I work in a pro kitchen, and I have cut so much stuff with this thing, cut through chicken bones, pork ribs, thinking, sh*t, i have to sharpen this tomorrow after all that. Then the next day, just a few passes on my steel and it's sharp again... It has been 3 months since I last sharpened it, and it's still sharp. I think it the AEB-L steel.
I used to have a devin thomas itk and they are sort of similar in performance.
I also have had a hiromoto, shuns, takeda, and currently only own 2 murray carters, a mac and an artifex.
And I'm dead serious, I am actually putting my carter funayuki on ebay.
I'm not saying that this knife is actually better than a carter. I just tend to reach for it when sh*t starts hitting the fan.
BEST BANG FOR YOUR BUCK. i kid you not...
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