Posted By: John Y.
- verified customerI've only had German stainless steel knives as my main workhorses in the kitchen, and a couple of Fujiwara stainless knives. I started working in a very high end fine dining kitchen recently though, where the action of my bulkier knives wasn't satisfying me for the type of work I do. This knife was about $50 more than I was looking to spend but after it arrived I was blown away. Fit and finish are both amazing, and the knife is absolutely stunning to look at. The only other knives I've seen in person come close to the attractiveness of this knife are the Masakage line. The reactive blade is what it is, and if you're looking at a carbon steel blade you should know what to expect there. The blade IS all reactive, so no stainless cladding. The kurouchi finish should help with reactivity of the flats of the blade but I expect that to slowly wear and be replaced with patina with heavy use. My copy of the knife came with a decent distal taper and an extremely sharp edge out of the box. Still could be sharper, but I look forward to taking this white steel to a stone very soon. The knife is weighted perfectly for almost any medium-duty task but offers plenty of control for great precision. Overall, a stunner of a piece, and a fantastic investment from a newer blade smith. You won't be disappointed.
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