Posted By: Brandon WicksI am a chef with over 24 years in the kitchen. 9 years in sushi and 15 years of fine dining experience in Seattle. I'm not into flashy knives just one that perform well. I love this knife for that reason! It did have an over grind spot close to the heel but nothing that 20 minutes on the stones couldn't fix. I sharpened it on
Random Green 300
Natural Aoto 2500ish
Then immediately used it to breakdown 5 trout, 6 herring, and 1 wild 12lbs California Yellowtail, It was so nimble compared to my 180mm hon deba and dispatched the yellowtail with ease. It handled the herring as easily as my 120mm Watanabe ajikiri. The thinner and narrower profile was exactly what I was looking for on softer fish with delicate bones like the trout, salmon, saba. It has better feedback but does not flex like gyuto can. I then decided to use it as my utility knife behind the sushi bar along with my Kitaoka 300mm shiroko #2 Yanagi. It was great for cutting rolls, chopping tataki, shaving lemons and limes. Could not be happier with this purchase and the price is crazy cheap!
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