Posted By: Arturo CarrionThe choices for left handed traditional japanese blades is limited. This knife is well made, and requieres a person to take care of it correctly, just like any other high end reactive single bevel blade.
We use this at a ramen shop, to process salmon. We can hammer vertebrae with the spine and cut cartilage with ease. The curve and rigidity help cut small rib bones cleanly and gliding thru meat.
Its reactive, will stay shiny, but clean and wipe dry between cuts. I think its forgiving, and after 2 sharpening sessions this blade has remained scary sharp.
Great feature is the included saya.
This is a beautifull excellent worksmanship "Mark" Knive.
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