Posted By: ScheinBought this to replace my MAC 6” filet knife for breaking down birds. The blade is stiff, but surprisingly thin for a honesuki and the tip feels delicate. Not something I want probing around near bones.
Out of the box edge was probably the worst of any knife I’ve ever purchased, being downright blunt. After several sessions on the stones however it is now razor sharp. Unfortunately the lower heat treat means that it quickly loses its edge, like halfway through a case of chickens.
Fit and finish are good. Looks to be some type of lacquer applied over the korouchi. Handle is outsized in comparison to the blade.
Overall, I think that if this had been sold as a petty knife I would have been more satisfied than if it was billed as a honesuki. Borrowed a friends Fuji Narihara to process a case of chickens and it felt far more natural and sturdy. I wish I’d spent either more money on this knife or far less.
Was this rating helpful to you? Yes No