Posted By: sfranciss
- verified customerBackground: I'm an avid home cook, not a professional. My other knives are Shuns, Wusthofs, Macs and a few antique carbon steel blades I rescue from tag sales.The Tanaka Kurouchi is my first wa-gyuto, and has the best blade I've ever used. It was fairly sharp out of the box, and after a few minutes of honing and stropping, took an incredible edge that had no problems shaving hairs off my arm. It falls through even soft tomatoes, potatoes and onions never stick, and it's excellent and slicing fish and meats. I don;t use it on bone, that's the Wusthof's job. being a carbon steel it is reactive, but as long as you maintain good habits in the kitchen it's easy to control. I have a small hand towel that I use to rest the knife on, and make it a habit to wipe the blade between ingredients. When I'm done, I wash and dry it immediately. It developed a nice patina under the kurouchi part, but never rusted. I use it daily. The only part of the knife I'm not crazy about is the handle. This is my first wa handle, and it might not be for me. I use a pinch grip, and my forefinger tends to rub against the square shoulder of the blade, since there's no bolster, and after a long session with it I can develop blister at that spot. But that's not the fault of the knife - it's extremely well made beautiful (if you like the rustic look) and blister aside, a delight to use.
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