Posted By: Ingo Edler
2 people found this review helpfulI'm familiar with vg-10/sg2/aus10/JA henckels' friodur pro S line's steel, this knife has one of the most wonderful profile's i've ever encountered, i've got a kramer 8" sg2 damascus knife which i was afraid to use /felt unworthy as i'd won it in a giveaway. i've been using knives that i've purchased & recieved as gifts as a traveling chef & my profession in general and i've got to say, this is one incredible knife. I've cut Tonnes of onions & peppers, mushrooms, shallots, ginger, squash/potatoes/yams/sweet potatoes and cucumbers/zuchinni , Pork loins, Salmon &halibut, Beef top rounds & tenderloins with Shuns, Henckel as mentioned of their Kramer line & a miyabi birchwood nakiri, a Dalstrong and a custom AEB-L knife made by Noah vachon (first custom knife and is amazing) But nothing compares to just how incredible this knife is. The blade geometry is amazing, It's Aogami super, i've tried a few coworkers knives which are constructed out of this, W2 and white #2 and blue #2 and this knife, for $200 outshines every knife in my collection albiet my first knife, my extra wide henckel because it's the knife i learned with, and is just "MY" knife, you know? But this knife's profile is wonderful for slicing, chopping/push/pull cuts, rocking is also very comfortable. Fine tip work is very easy with how thin this knife's blade is, at the tip just .34mm!! Normal honing steels don't cut it, I personally have used a MAC black ceramic for a few months now, and one to two swipes on each side, or however your blade profile is dominantly, and this thing is good as new, actually sometimes sharper because of how sharpening is sometimes. I'm new to the world of carbon knives and this.. is impressive. I'm soon to be 25, and i see this knife in my kit for at least 25 more years. It's a pleasure to use this incredible piece of craftsmanship. Also keep some lintseed oil or beeswax for the handle! it's treated but quite raw. it'll build its own character like the AS edge on this baby with time. I'm so utterly dumbfounded.
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