Posted By: Bob
- verified customerFirst, I don't work in a restaurant just my own kitchen, so it only gets one or two meals a day of use. Out of the box I was impressed by the way this knife feels in hand. Mine has the walnut handle and black pakka wood ferrule making for a stunning knife. I like not just the overall look, but also the weight (medium heavy) and balance. Incoming, the blade was ok sharpness. After 10 easy minutes on the stones, superb sharpness. The first white #1 blade for me, very nice!So far it's been used to cut onions, peppers, garlic, ginger, beef, chicken, fish, mangos, cabbage, citrus, winter squash, artichoke, bread...and more. It has done well enough with everything I've thrown at it. It is not the best knife I have for dicing onions because of the thickness of the blade, which slows it down some. It gets the job done and cuts cleanly, but not as quickly as a thinner bladed knife. In my own kitchen that doesn't matter much; for a working chef it probably would. To its credit, it didn't seem to get slippery even when used with greasy hands. The point is nice and feels precise; peeling ginger was a snap.I would not choose this blade for dicing a sack of onions; it would begin feeling too slow fairly quickly. Chopping is a different matter. This knife chops and rock chops like a champ because of the blades curvature and weight. Slicing/slivering beef for Philly Cheesesteaks it was the best knife I've yet tried for that. Splitting fresh artichoke and winter squash it did well, however like with onions the thickness of the blade seems to slow it down a bit. But again, the blade thickness gives it good backbone and control. If I was going to travel in a motorhome and could only take one knife, this would be a good choice. It is an excellent overall knife.
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