Posted By: RI bought a pair of the 210's and a pair of these 240's. Got the finishing service on one of the 240's as a reference, and it's pretty crazy how sharp these thin blades can get. I tossed a grape onto the blade and it split in half. Aside from fooling around with it like a child on Christmas morning, it actually performs great as an "all-around" kitchen knife, and speeds up the prep work. With the right technique and polish, it'll chop tomatoes with almost zero sticking. Fun stuff.
What I don't get is why some people on the web complain about Kohetsu. House brand or not, these knives keep up with knives at the next price range.
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