Posted By: LeoSo stainless steel usually is a pain in the ass when it comes to edge retention, but since this Is a Hitachi quality steel fear not. Edge retention is amazing. Sharpening this will take a bit longer on the medium and fine grit but once you accomplish it no other will be compared. Spine and choil is nice and rounded, smooth edges. fairly thin behind the edge with a nice distal taper towards a very thin tip. knuckle clearance is just perfect not to tall but not to short, handles lightly on the pinch grip and flies through food. I recommend this knife to any experienced cook, chef or sous chef willing to devote time o sharpening in exchange of stainless and great edge retention.
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