Posted By: Mucho BochoI'm a big fan of White #1 and have been looking for a small knife with some height that was low maintenance that could be used by non-knife nuts. My knife set is mostly guyto's (12). I wanted a knife with some weight, distal taper and cutting performance. Seemed like this knife fit my requirements.
So I've had it about two weeks and used t to prep several meals. I am thoroughly satisfied with my purchase. The grind is very thin behind the edge but substantial enough to be able to rock chop. The mr Yoshimune has done an excellent job with the HT. there isn't one visible chip or blade deformation and the it kept a keen edge through lots of basil and tomatoes.
I don't have any other kuruchi knives and I sold my last Takeda Bunka several years ago. Never though I'd have another Ku Bunka but its a great knife. The Ku cladding is very artsy and stable. After polishing the stainless with Flitz, the KU didn't wipe off a bit and I was using a white cloth. He did a great at grinding the SS cladding back enough exporting the code White steel. My collection is very tight, Kato, Kono, DT, Shig... and I plan on keeping this Yoshi around for a while. I did have to sand paper the spine and choil but still haven't found the need to sharpen it. Its a very good knife at an excellent price.
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