Posted By: Doug
1 people found this review helpfulOut of the box this knife is good, even great for a home cook, but where this knife shines is on the line in a commercial kitchen. A trip to the sharpening stones for a little thinning and a great edge, and you have a knife that dances circles around Wusthofs that cost three times as much. As an added benefit it is inexpensive enough that you don't have to worry about a ham handed coworker beating the snot out of it, but high enough quality and well enough heat treated to easily stand up to hard use without rolling the edge.
The only thing that everyone will want to do is sand down the choil and the spine a little so they are less sharp when holding it in a pinch grip. Balance is right at the bolster so the knife feels incredibly nimble for it's weight,
If you are on the edge about getting into Japanese cutlery, this is a logical step. You get the gyuto blade shape, with a more chop/push cutting profile, you get a thin blade that goes through produce like its not even there, a nice convex grind, and it costs less than half as much as a Shun made from the same steel.
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