Posted By: Tyce HancockIf you are willing to put extra time and care into the knife, you will end up with a scary sharp blade with better-than-expected quality. I only rated it four stars because it is more corrosive than any other carbon steel knife I have seen, and it was majorly flawed OTB. A very short amount of time on some stones with proper technique has made it extremely sharp and my go-to knife for daily professional kitchen work.
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