Posted By: Max S.
- verified customer
1 people found this review helpful This knife performs very well, in the Japanese knife world, White #2 steel can be considered sort of standard in terms of hardness and edge retention, but if you compare this steel to that of your Sabatier, Chicago knives, and your standard American/European kitchen knives, White steel #2 BLOWS them away. This knife is literally paper thin at the edge, comes pretty keen out of the box and is able to keep this edge through a lot of use. If you so much as tap the edge on something like glass, or other steel, your likely to chip it, it is also very reactive to onions and fruits. You have to treat it with high levels of respect. I thought there had to be a drawback, so I went to sharpen the knife and to my surprise, this knife is veeery easy to sharpen, it gets stupid sharp. A pleasure to have, 40 bucks is a great deal. Good first Japanese knife to try.
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