Posted By: Anthony
4 people found this review helpfulThis is my first really nice knife, stepping into the world of Japanese steel. I used a decent enough ceramic Kyocera Gyuto as my daily driver for the last few years, but this blows it out of the water. I think the description of this knife is very accurate. The out of the box sharpness is great, it practically falls through veggies and will slide through paper all day, it was the just first thing I had to cut. Prepped a few onions, garlic, bell pepper, and carrots after that. It went way faster than usual due to the sharpness, size, and feel. I don’t have a reference point for reactivity, but it already started developing a nice light blue patina after just a few onions. I was a little hesitant to go for the blue #2 steel vs something stainless, not being familiar with the material care and all, but I am glad I did. I’ve always been in a good habit of rinsing and drying my blades between ingredients anyways, so my reservations were a bit unfounded. I absolutely love the kurouchi finish and everything else about the knife, it definitely exceeds my expectations and I’m looking forward to using it for years to come!
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