Posted By: Chur Boy I'd like to say that this has the potential to be a great knife, but out of the box, I was skeptical. A brief period of buyer's remorse for buying the cheaper knife swept over me. Further inspection showed that the heel of the edge was high and the edge wasn't completely flat all the way down the profile. Food like green onions left me with a lot of those annoying pieces where all the ends are still stuck together and it looks like an accordion. Took quite a bit of work on some low, medium, and high grit stones to grind down to the flat shape I had expected, but now, veggies and delicates are a breeze as long as the edge is finished above like 4k. Still not great for delicate tip work but can crank out a mean brunoise. Takes a real nice hone. I can say that after 1 year ownership, the kurouchi finish is starting to get buffed out in places. This isn't too big a problem to me because I consider it patina. It's a very light knife that is surprisingly deft and has handled some busy services.
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