Posted By: Rick P.
- verified customerI work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with training wheels"". I have been using a Mercer Santoku for the last 2 years, as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to, I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general, I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks, both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But, as cooks we are always learning new techniques.
For $65.00, I got a heck of a knife. Time will tell how long the knife will hold up to the constant use I will put it through. I have read in other reviews that knives around this price have no place in a professional kitchen"". I would beg to differ. It is a knife that does need a little more TLC, but I feel that goes in line with the pride we take in the food we prepare and serve. I am planning on purchacing a few more carbon steel knives in the vary near future. Possibly the Yamashin #1 Nakiri and Funayuki.
Thank you CKTG, for being here on my journy into Japanese steel.
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