Posted By: Larry Johnson
8 people found this review helpfulVery light blade. Decent taper down to the edge. Sharp enough ootb; I touched it up on a Binsui then a progression on denim (3 micron diamond ), then balsa (1 micron diamond). I got a sharp and polished edge that cut well. It didn’t get a major workout, but it glided through Tri tip and pork tenderloin with ease.
The steel is very reactive and immediately started to form a patina. I’m guessing it will be gray before too long. I’m good with that; it will stay in my main rotation along with a Chuka bocho and a couple of petties.
It’s a little rough around the choil, and the spacer between the handle and ferrule is a bit rough. But the nashiji finish is nice and it is well balanced.
I’ll follow up on the edge retention soon.
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