Posted By: Kevin Welch
13 people found this review helpfulI bought this knife a few months ago to replace my Whustof Classic 8\". It\'s slightly longer, the steel is a million times sharper and holds it way longer and the knife looks really cool. For $60 I absolutely recommend this knife to someone making the transition to Japanese knives.
The fact that it is cheap isn\'t because the knife sucks, but there are definitely some things I would change about it. It is SO reactive it will rust within a few minutes if left on a damp cutting board, or not dried very thoroughly every few minutes, or oiled before being put away. To some this isn\'t a big deal, for me it was fine during prep hours because I was able to pay attention to it but during a busy dinner service I didn\'t want this knife on the line for that reason. I\'m not careless with my knives either, but moving from all stainless to all reactive is a bigger transition that I realized it would be.
This knife is great from rock cutting and chopping although the tip points down more than any western knife I had used, so it\'s weird at first but still awesome. The korouchi finish does wear away so don\'t let that be a selling point for you. The handle isn\'t finished so it does get darker and feel a little rough on your hands and starts to smell a bit, but you can fix that with wood finishing oil yourself.
Since I\'ve bought this I\'ve been looking at this site all the time for knives and information about the different types and I\'ve bought two sharpening stones in the close out section, a 1000 and 5000 and been practicing sharpening. I have to say with basically no experience whatsoever, I have made this knife sharper than any other I have owned. So if you are getting into Japanese knives, I recommend this knife but don\'t expect it to be your permanent knife. It\'s more of an introduction so you can learn how to care for it and sharpen it so you don\'t have to experiment with a knife triple this price.
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