Posted By: Scott
- verified customer
2 people found this review helpfulReactivity was a real pain at first, but is now a non issue. Really hard Aogami Super steel sharpens pretty well, and will take a ridiculously steep bevel like it's nothing. This knife has seen a lot of line use. Great for herbs, soft veg on the fly, garlic, slicing cooked proteins or charcuterie, and absolutely assassinates onions. The grind make it really easy to maintain the blade and keep it very thin. I appreciate not having to spend a ton of time on the stones. Very easy to thin an iron clad knife as well, easier to remove than stainless by a mile. You can get a lot of utility out of this blade because it is very flat. Great for a pro who is ok with reactive carbon and needs something compact, light and nimble. Do not let your coworkers use it, it will be returned to you rusty and chipped.
Was this rating helpful to you? Yes No