Posted By: Jon Burnett
- verified customerThe blade shape caught my eye and then the handle geometry really grabbed me, this looks interesting I thought. The SKS93 steel is not one I have used, a bit of research and it looks like a decent steel for a kitchen blade, good carbon content which is always good.
OOTB sharpness was not great so out came the stones (always a pleasure for me) a quick flash on a 3k then some gentle strokes on a 6k and a final go on a CHUG and this fella was as dangerously sharp as that fantastic looking profile demands to be.
It flew through the horizontal strokes on an onion with ease, the tip is very thin, peppers, potatoes, celery, nothing was safe from this Tasmanian Devil pirouetting across the edge grain dance floor looking for more prey to slice N' dice.
The handle angle makes for a very comfortable time and the lightness of the blade just never fatigues your arm. This is a joy to use and home prep can never be long enough as you will just love messing around with it. That tip is so useful and easy to manipulate around the veggies and the flat blade edge will increase your speed chopping by a few extra miles per hour.
Ok, the handle quality is not great but very easily fixed with a bit of sand paper, I stained my one and sealed it with CA and it looks pretty good.
The core steel will patina and it goes the same colour as my Tanaka Aogami #2, a sort of blue and orange, subtle but very nice looking. The edge is holding up very well indeed and I am impressed, after 3 weeks of use it has only had a single go on a bare strop.
This is a thin knife, very thin and as such it punches well above its monetary weight and is a real pleasure to own and use, yes it has some abnormalities, the kanji is slightly visible as bumps on the other side of the blade and as mentioned by most reviewers here, the handle needs some attention, but you will forget or forgive all this when you dissect your first edible victim.
I am really glad I pulled the trigger on this one and would recommend others to do so.
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