Posted By: AP
- verified customer
2 people found this review helpfulI am not a professional, just home cook. I made some research before buying my first Japanese kitchen knife and decided to try HAP40 steel an Nakiri since I am 99% of the time cutting vegetables. I decided to get the Japanese style handle to stay true to the original concept. After 5 months of usage I am very happy with my choice. Nakiri shape really works well with vegetable cutting. And the knife was very sharp out of the box and stayed sharp. During the 5 months usage, I once touched up on the blade with 1 micron diamond paste with strop, and recently with a 8000 grit water stone followed with 1 micron diamond paste strop. Since the edge was still sharp comparatively, these touch ups took very little time and effort. The knife is for right handed usage, it has a 15 degree angle on one side, and about 5 degree angle on the other. It is more like a chisel grind edge. Out of the box the knife was very sharp. The edge was mirror finish honed. It developed two very small chips during usage, but you can't tell they are there unless you cut a paper and feel a small amount of resistance at the chips. Since they are small chips I could remove them with a bit more sharpening, but I didn't feel the need. Because it is very sharp anyways. It is a fine instrument, needs care in usage, but it is worth the care. After each use, I run water over the blade and wipe it off dry with cloth immediately. Recently it developed a slight patina on the HAP40 edge. My only critic would be that the stainless steel cladding could be a bit more harder metal. It scratches easily by other stainless steel knifes. But that just results in cosmetic issue.
Was this rating helpful to you? Yes No