Posted By: Roy
- verified customerNice weight and thinness allow slick cutting - not as highly rated as it should be. Much improved if thinned somewhat and the belly flattened slightly. Can take an edge better than VG10 is reputed to take - comparable to what I can get on aogami steel. Doesn't hold it as long. However, I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.Great value for damascus cladding.
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