Posted By: Larry Johnson
1 people found this review helpfulThis knife is stunning; expertly crafted, incredibly sharp ootb, and so functional in a professional setting. It’s a powerful tool that glides through food. It is particularly adept at tip draws, so I had no issues with onions and garlic. The height made easy work of green cabbage, and the push cut made quick work of yellow squash, bell peppers, mushrooms, and romaine.
I was initially surprised that there was a little resistance when blocking carrots for julienne, but I adjusted my cut and took advantage of the distal taper to make that particular cut happen without wedging. However the resulting carrot julienne was very precise.
But the shocker was when I sliced tomatoes, as they fell effortlessly of the blade like a deck of cards. I’ve never seen food release off a blade like that before. Stainless cladding sure helps when you cut 15 pounds of tomatoes as the knife gets very wet.
I wasn’t expecting a lot from slicing cooked proteins, but it made nice slices of chicken breast and pork tenderloin. It’s a hefty blade, and slicing proteins is better suited for a thinner knife.
My Kiri cleaver setup includes a short suji (210mm) and a 120mm petty.
After all that work I gave it few passes on buffalo and it was razor sharp. I love blue steel.
My only complaint is that it’s so nice I didn’t want to leave it laying around.
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