Posted By: Cody D
1 people found this review helpfulHad this knife for about 3 months now, I work as a line cook and do my fair share of prep. Thing is sharp as ever (ootb was great but put it on my 6k stone to polish up), I haven't sharpened it with anything lower than my 6k stone maybe once a month. Very stiff/hard blade but feels very nimble and light, performs well cutting veggies meats, and even breaking down fish. I absolutely love this knife, the semi-stainless takes a patina nicely and quickly. The patina makes the kurouchi finish and aesthetic of the knife so much more rustic and mean lookin and I like it.
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