Posted By: Katie Goliver
- verified customerThis knife was my first ever professional blade purchase, and I have been extremely pleased with it so far. My coworkers use a lot of Shuns, Globals, and Misonos - and this beautiful blade stands out among them.The fit and finish is spectacular. The rounded choil (a Masakage feature, something that I was really interested in) makes it very comfortable to hold. The distinctive surface patterning on the blade is quite beautiful and the handle is expertly finished.The blade itself has a nice profile for the type of prep that I do. I do a lot of mincing and veg slicing, and the rounded edge gives me some nice spring for a rocking cut. It's more generously curved than some other Japanese blades, but if you're used to a Western knife like a Wustof, you'll probably think it's rather flat. The grind on the knife is beautifully thin at the tip, which makes getting through onions such a joy.The sharpness out of the box is pretty excellent, and it's a hard enough blade that it has held its edge for about two months. I take a ceramic honing rod to it about 5 times a day to keep it in shape. As a prep cook, I use my knife all day, every day... about 60 hours a week. It's impressive to me that this blade has so much endurance.I would definitely recommend the CKTG Saya as well. Saya B fits it well, and I can store my knife at work without much fear.
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