Posted By: AndyI intentionally waited a year to write this review. After a year with it, I am so glad I bought it.
It's my first carbon steel chefs knife; I previously used Cutco for ages. A MASSIVE upgrade - I can't emphasize that enough. It was decently sharp out of the box, but is amazing after sharpening it on 4000 and 8000 stones (a combo stone actually). I have only sharpened it once in the year of ownership, and it still doesn't need to be resharpened. I have to admit, I treat it well. I never cut against bone (use the Cutco for that) and don't let it sit around wet. The knife is still gorgeous and looks brand new.
I really like the wa style (wooden octagonal handle). The knife is comfortable to hold, and well balanced. The 210mm length is great; big enough to get a lot done, and small enough to easily control.
Truly no complaints. I should have upgraded sooner. I now also have a carbon steel petty (Tojiro) that I love too. I guess once you go carbon steel you don't go back.
On a side note, anyone thinking about moving from stainless steel to carbon steel, you'll need to get a sharpening stone. I highly recommend a 4000/8000 combo stone. If the knife never gets damaged, that stone will take care of all of your needs.
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