Posted By: Jeremy
2 people found this review helpfulI bought my first "Japanese" knives in 2003. I went from Wusthof to Shun, I thought it was a good transition and still do. Trading German battle axes for "Japanese" battle axes. About a year ago I bought 1K and 5K Shapton Pro stones and a questionable strop elsewhere. I learned how to put a keen edge on those 15 year old Shuns. I thought, I am ready for some real deal Japanese knives. I had seen all kinds in the business. So I was looking at Masahiro's and the like when I came across CKTG. After browsing the inventory I really fell in love with the Anryu knife.There is just something about them that you see in two dimensions that you really don't understand until you hold it for the first time. My hammered 210 Gyuto came today. It was well packaged and the free shipping was on par with a subscription retailer. I opened the box and really enjoyed the aesthetics of the knife, as I did with my Shun 15-16 years ago. I then examined the edge, which was more than adequate. I thought to myself " I can beat that" so I broke out the 1K Shapton pro. Three passes on either side gave me a solid burr. I stropped on the stone. I tested it on paper and I found the blade to be less sharp that out of the box. I was thinking "BS, I can sharpen VG-10 blades and run through paper like butter on this 1K". I broke out the Shapton pro 5K, which certain reviewers have called a "Dead" stone. On factory knives that is a fact! My Anryu sang a beautiful opera on that stone! Then I stropped the hell out of it with some .5 micron diamond paste on my questionable strop, cleaned it and decided to give it a go. After running it through onions, potatoes then sweet potatoes, I had to put it up. The knife is scary. Zero resistance through the densest of product. I actually could not tell when the blade was in the sweet potato or through it. Maybe I am the best knife sharpener ever (That is a joke), Maybe it is the best knife in the world? I just know that we were meant to be together.
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