Posted By: Michael Eastman
- verified customerThis knife is both a work of art and a workhorse. The edge was nice and sharp out of the box, but after taking it to the stones, it got scary sharp. I did a Chosera 400, Kohetsu 800, Kohetsu 2000, Naniwa Superstone 5000, 1 micron diamond on balsa, half micron diamond on balsa, to leather progression at 10-12 dps. It's still a little toothy at that high level of polish somehow and has no problems with ripe tomatoes, but does quiet push cuts through paper and clean shaves hair. 4-5 passes on leather before cooking at home refreshes the edge to that drop through bell peppers level of sharpness.
The carbon steel is very reactive and needs to be broken in slow. I made the mistake of making a large container of mango salsa when I first got it and it developed a patina with a little too much orange/red for my comfort-even with wiping/drying between ingredients. Wasn't hard to fix, little bit of 2000 grit sandpaper and light pressure with a resharpening to remove the scratches from the bevel. I'd recommend cutting cooked meats first to get a good base patina. The patina makes the knife look even better. It adds a nice contrast to the Kasumi portion and enhances the rustic look.
The knife feels well balanced in a pinch grip and is very nimble. The handle is great and feels nice in my hand when sharpening. Don't know what else to say besides buy one before they sell out.
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