Posted By: MatthewI bought this knife in 2011, which was the first or second shipment CKTG received. So keep in mind there may have been small changes.
Out of the box, the edge was unbelievable. Sharper than anything I'd ever used. However, the finish and the blade thickness caused a lot of problems with wedging and friction through product.
After a few months, I got fed up enough to sand off the finish down to 1000 grit and that solved the problems with friction. However, the thickness of the made itself remained an issue the entire time I owned this knife. For most soft vegetable, it wasn't an issue, but it became a problem with things like hard winter squash and watermelon. So keep that in mind, not a deal breaker, but there may be some limitations.
The handle was also really comfortable.
Now, let's get to the steel itself, and here I honestly can't say enough good things. I learned to sharpen knives with this, and was spoiled for years because it seemed like all I had to do was wave it over the stone and oooooh my god was it sharp.
The edge would literally fall through celery or onion without any pressure, just the weight of the knife. Maybe that's normal with Japanese steel, but I'd never experienced that before.
It was lively, too, in a way unique to carbon steel. I don't know how else to describe the effect except that stainless blades feel muted to me now. All carbon steels share this, but this ITK gyuto stands out more than others.
I did chip the edge occasionally, but I honesty could not tell a difference in the cutting performance because the rest of the blade was so sharp.
I finally passed it on to a very good friend who didn't have a good kitchen knife. Despite not having sharpened it in a couple of months, the blade still outperformed any other knife I've ever used in the last meals I prepared with it.
I can't say enough good things about this knife, and the only reason I'm not giving it five stars is because of the finish it came with. Maybe there's some trick, but as I said, sandpaper and a couple of hours solved the problem for me. For $70, and the chance to own such an amazing piece of steel, it's really a no brainer for any inexperienced/impoverished cook.
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