Posted By: Tim
- verified customerI have a Kurouchi Nakiri from Tanaka and wanted to give his Sekiso series Gyuto a try. When I first got it, it was love at first sight, but I was a bit concerned. It was a touch thicker than I was expecting. I have tried some other knives in the past and had some wedging issues due to the thickness. I sliced up some onions, potatoes, mushrooms and carrots. The knife just sailed through everything with very little sticking. Upon checking out the blade a bit closer, I saw that behind the edge is very thin and it's convex ground up the sides. Also, the layers of damascus give a slight ridge and food falls/slides off easily. The potatoes felt like they were cooked and the carrots had that soft feel to them when cutting, even though everything was raw. Mushrooms, performed as well as my Tanaka nakiri, same with the onion!! The blade was even sticking in my new Loftis Walnut Board occasionally, too, which I have never had from a knife OOTB. I would have to say this is the sharpest knife I have gotten out of the box and one of the best cutters I have used! It's not a laser, but its now become my all around go to workhorse gyuto!! I'm looking at adding a few more blades in this series to my lineup!!
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