Posted By: Mitchell
- verified customerI own ginsan, blue 1&2, hap40, white, aogami super, AEB and zdp is my fav. Maybe it's because they're all Sukenari. I love his grind. Falls through food. Great prep knife. You can tell when you feel the edge that a lower grit stone is used to sharpen final edge than most carbon, but when you check the food, that zdp has sliced(not split) the cells, like a good sharp knife does. Kick is it keeps sharp for a good long time. I use it more than other knifes in the kitchen, and they need touch up first. The hap40 looks like it's going to give way to patina, so I love the maintenance aspect of this zdp as well. As for Sukenari, it's hard to find a better blade. From shape, taper, and grind to cutting feel and tip feedback, his chef knifes are the business. One thing i would change is; if there was one available (and their was not, I asked) I'd have gotten a 270 with a blonde ferrule. The blonde ferrule on the rosewood gives it a grey/blue appearance that is just astheticly beautiful. I have a 240 like that and I want a 270 to match.
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