Posted By: S. A
- verified customerLet me start off by saying this was my first higher quality knife, after lurking on several forums for 3-4 years I finally took the leap. My previous knife experience is a "Japanese" ceramic (sharp for 1-2 years) and an American forged budget $20 180 cm santoku knife. The Giehei has a more rustic look than some of the other stuff out there, and out of the box wasn't much more sharp than the budget knife is after sharpening on a King 6k stone, and not as sharp as a ceramic knife was out of box. However, I also purchased a Suehiro 5k stone as well, and after some practice I'm able to get this knife much sharper (and retains an edge longer), which is what I was looking for. I've tossed out the ceramic knife and have kept the other budget one as a back up/for guests.This requires some care, I tried leaving it after some tomatoes and the core blue steel will stain fast. Hefty, this is much heavier than any other knife I've held this size. The balance is right around the level of the choil though. That makes this feel good with a pinch grip.Reading up a lot of people's experiences made me expect more out of $160, but overall I'm pleased with my purchase after >1 month's experience. It's hard to commit to knife knowing all the different styles/metals out there, I probably would have been equally happy with any one of several options (Masamato, Kanehide here, or others elsewhere). I'm pleased with this though, and I don't anticipate buying another knife for a very long time.
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