Posted By: Jeff Abel
- verified customerBeen doing a lot of chicken processing for yakitori and this is perfect. I purposely chose the fibrox handle b/c chicken can be messy work and I'm usually gloved. The blade is not full stainless. It sat in the sink one day and did tarnish, quickly removed with an eraser. It's also a great blade to better my sharpening skills on a single bevel blade. Looking to get the Kanehide TK Gokujo Boning knife for breaking down sub primals.
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