Posted By: ChaseI bought this knife for myself a few months ago, and I absolutely love it. At the time, I worked in a prep kitchen for a high-volume restaurant, and this knife was able to perform the majority of the tasks that I needed it to. It's a fairly long blade, but it's also small enough to use on the line. (for me at least)
Here's some pro's and cons about this knife.
This knife maintains a good edge for a long while, even with heavy use. When it gets dull, a few passes on a wet stone will take it back to how it was when it came out of the box. With it being carbon steel, this knife is great for those who are learning to use a wet stone, as it takes an edge very quickly. The handle is comfortable, and the weight of the knife is very nice, so it's easy to use this when you have lots of prep work to do.
With this being reactive carbon steel, you will get a lot of discoloration on things such as onions, garlic, and lemons until it develops a patina. However, it does develop a patina pretty quickly, so doing a good amount of onion prep helps a ton. The Kurouchi finish does have quite a bit of drag, which was probably my biggest problem with this knife. I personally removed the Kurouchi finish by sanding it down with fine-grit sand paper, and forced a mustard patina on it, followed by chopping a lot of onions. Removing the finish took away the drag problem. There is a small bit of wedging, but it's not a huge deal. Also, this knife MUST be maintained. It would be wise to keep a dry towel by you and wipe the blade dry every so often.
If you take care of this knife, this could be one of the best knives in your case. For the price, this is one of the best knives that you can buy, and is a perfect starter knife. I have recommended this knife to a lot of people.
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