Posted By: Bill Hobson
- verified customerI am a woodworker who mostly uses hand tools so I really appreciate a chisel or plane blade that takes a fine edge and keeps it. Neither characteristic seems to apply to my wife's kitchen knives (some of which were high dollar) when I tried to keep them sharp. So after a lot of web research and finding CKTG I ordered the 240mm HAP40 Kohetsu Wa Gyuto as a Christmas present for my wife (an avid cook and knife user). I admit that I put it through its paces in secret before wrapping it up and putting it under the tree. Really sharp out of the box! Very light for a large chef's knife, the handle fits both my wife's small hand and my large one. She is a rocker and I am a chopper and the blade profile fits us both just fine. Can't seem to dull it. Chopped up a few acorn squash with it and then a similar number with a Blue No. 2 blade. No comparison! The old standby Blue No. 2 had to be touched up, the HAP40 not at all; still very sharp with no chips. A few years ago I tried the same test with a Shun VG10 and produced a number of minichips. Not happy. Now I can't seem to get the new knife away from my wife.So now my question: who will be the first to use this steel in chisels and plane blades; ought to be a great market?
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