Posted By: Bryan K.I've had this knife for about 9 months now. It's been used in a professional kitchen setting with about 4-5 days a week usage. Hands down one of the best edge retention balde yanagi I own. This knife will rust pretty quick but not as bad as some of the other white steel knives I've used. The real down side to this is the F&F. I had really sharp edges on the spine, coil, and just above the base of the blade. after a shit, I would have blisters on my fingers. Normally on other Tanakas I own, it only takes a few minutes to sand down the spine to my linking, but the cladded steel was made from a different material and made it extremely difficult to sand down. But since then, I've fallen back in love with this knife and would buy again as a workhorse knife!
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