Posted By: Tom
- verified customerThank you ChefknivestoGo for this product...!
And great service! I often cater so while my knife work not as much as restaurant it does get used. I have other Japanese knives (in VG10 and unknown stainless...and other carbon knives in 1095 and 80CrV2 steel) and prefer aogami not only for sharpness, and edge
retention but also ease of sharpening.
I bought for portioning of proteins like ribeye roasts into steaks but have been doing sushi and slicing whole cured bacon slabs ....and I got to say I'm loving it!!! ....sharpens easy and takes a sharp edge..........I "feel" my other aogami knives hold edge a little better...but I got nothing scientific and to me it's still better than the VG-10s (Global and handmade).
So I got no complaints and am happy to use it and like slicing sashimi (I'm left handed so that's why got suji instead of yanagiba)....to me it's a good work knife and worth it!....I especially like the stainless over the carbon (kind of wish would have had that on my other aogami knives!)
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