Posted By: Julian
3 people found this review helpfulThis is my first Japanese handmade knife, having slowly transitioned up from department store knives, (entry level Henkles), then a Shun branded Kramer santoku. While I had hoped to experience a better handling knife, I was not prepared for the performance improvement I've witnessed with this Kohetsu, (at 1/3 the price of my Shun Kramer). The knife is perfectly balanced to my hand, (pinch grip), and the blade literally falls through vegetables like they aren't even there. It's an odd feeling really, perhaps even a bit alarming. The implication for your fingertips is obvious.
I've also been very impressed by how the pear skin finish causes root vegetable slices to drop off the blade upon completing each cut. We go through Yukon Gold potatoes in 50lb bags, so this is a huge convenience for us. While I can't yet comment on retention, I can confirm that this blade will take a crazy-sharp edge, at which point you're basically chopping veg with a huge straight razor. A note on this, while the belly does allow for a great rocking style mince, at its sharpest the edge of the blade actually STICKS to a polypropylene board, (i.e. it won't slide/rock). It gets that sharp!
Finally, I'd like to mention that, while the CK2G octagonal walnut handle is a great upgrade, it did arrive unfinished. Some folks might be surprised by this, but it does allow you the flexibility to customize the color and feel of your handle. It was easy enough to stain/lacquer mine in about an hour, and am very happy with how it turned out.
Great knife. Great buying experience.
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