Posted By: P.J. Wetzel
- verified customerFirst let me start by saying this is a bit of a project knife. First as I pinch very far up the blade I grinded in a finger notch in the was flat machi/choil. Then I rounded and polished both the machi and spine. Finally I put and edge on it, and she was ready to rock.
After cutting a little over 100 pounds of various produce with it the first day I am amazed at how awesome this thing is. The balance point is very far up the blade maybe 1 inch or more from the handle, this for me is a very nice thing. The handle is very well finished, very smooth no gaps. The grind is very good on this knife just the right amount of convex straight shinogi line. The pear skin kurouchi is a great touch, not smooth but not harsh and rough, great non-stick properties. And finally the edge, this steel and the master forging and heat treating of this is incredible. It got super sharp and stayed sharp for a very very long time!
I love this knife! If you are thinking about getting this knife please do, you will love it. Just know that you will have to do some finishing work on it.
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