Posted By: M K
- verified customerAbout chefknivestogo:
Shipping and Delivery were outstanding. I had the confirmation that it had shipped only one hour after I bought it.
Now to the knife:
This is my first Japanese and first Carbon Knife, so keep that in mind.
I have just used it to make fried rice (chicken, bamboo, carrots) and it is the sharpest knife I've ever used. Sliced right through everything without any pressure.
The knife itself has a three layered blade. Initially I forced a patina on it with mustard/water. Be careful: I left it on the first side for 12 minutes and already had a tiny red rust spot on it. The second side was perfect after 10 minutes. After that I sliced a steak in half and left the knife in it for about 5 minutes. It looks amazing! The mustard left a golden pattern on the outer iron layers and a grey pattern on the carbon steel. The steak gave the entire blade a blueish tint. It looks unreal!
Furthermore the patina has almost completely removed the carbon steel smell!
The handle is practical, but feels and looks rather cheap. Since I was planning on rehandling it myself that's ok. The balance is at about 1cm into the blade.
Great first Japanese/Carbon knife for me. I was a little worried that I might not like the feel of Japanese knives, but at this price I thought I couldn't go wrong, and that belief is confirmed now.
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