Posted By: Richard RPFirst I'm not a Chef just a home cook who prefers Carbon Steel. This is not a pretty knife until you use it then it becomes VERY PRETTY . I bought this after buying the 210 mm and really liking the edge holding and sharpness of the Blue #2 steel . The Blue Steel will stain quickly though, but I've found the best Carbon Steel blades do .Both knives are blade heavy meaning the balance point is a couple inches ahead of the ferrule . The 240 mm is much bigger than the 210 mm, wider at the heel thicker spine, but good taper to the tip . It came very sharp right out of the box and all I did was polish the edge with 1 micron then .05 micron diamond spray on basal . For home use and if a Pro Chef who isn't worried about the handle both the 210-240 mm would be hard to beat . I have three other carbon steel chef knives that cost more, and are prettier but I rate these better for use . Think if you try these you will like them .
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