Posted By: JamesD
- verified customer
1 people found this review helpfulThis knife is "scary" sharp, so much so that it sticks into the Hinoko board I am using and I am barely pushing through the vegetables. I am no chef or professional, just an average everyday user who enjoys cooking. Started with Wusthof many years ago, then recently Shun (Fuji), and now Takeda, so that is my frame of reference. I sharpen my Wusthof's on the Wicked Edge system and they are as sharp as anybody can get them, but they still don't compare to the performance of this knife due to the thinness of the bevel (and thus why Japanese knives are so awesome to use). I think the only difficult decision is which knife to get next, and AS or NAS?
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