Posted By: KennethI got this knife a while back (~1 month). I misplaced my garasuki and wanted something to replace it. Hopefully I'll find my garsuki again. Mark suggested it and i got it :)
The description of the knife is quite accurate:
When I got it it was coarsely ground, BUT accurately so. It would easily slit a piece of freehanging bubble wrap with one swing. Not a great push cutter but certainly a more than adequate edge.
It is a light knife. It has a small single bevel and no hollow back bevel (urasaki). After using it a while I took it to the stones, ultimately finishing the edge with an Oouchi Japanese natural waterstone (10k+). It now push cuts with ease and was easy to sharpen (white steel). I've already cut myself once (very superficial) showing it off to a neighbor :)
It is a deceptive knife, but in a very good way. Will it take apart a chicken? - yes, easily. Effortlessly. Cooked it (the chicken) tonight - seared it in olive oil, then simmered it in a mix of Vietnamese sweet/sour sauce, Korean black pepper hoisin sauce and Xaoshing sherry. Nothing deceptive here. Tasty.
The deception comes in that it is a very good general purpose knife - cuts squash, avacado, tomatoes, etc. No odd steering, just clean straight cuts. The length is a bit long for a typical garsuki (170 mm), making it a more general purpose design. It is also a lighter knife than a garsuki, almost like a petty but larger.
Sharpening the knife, it immediately takes a nice kasumi finish. The edge did chip a bit, probably due to my making a somewhat too thin of an edge. Easily corrected with a tiny microbevel. It is a single bevel knife so nearly all of the sharpening is done on the single bevel with just a light touchup on the back side.
Overall impression - very light knife that sharpens easily and is a pleasure to use. Recommended.
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