Posted By: Scott
- verified customerI picked this up as my first asian style knife, as well as my first carbon steel knife. And the short is, whoa man the performance of this slicing and cutting is so far above any stainless steel, simple knife I've used before. Extremely impressive. And as someone who prides themselves on keeping well maintained tools, the experience of using this tool in the kitchen has renewed a lot of joy when preparing food. The knife rewards you for using it right too, the knife loves push cuts.
That being said, the knife needs a little love before it is that level. The coating on the blade absolutely needs to be removed before use, or it adds a substantial amount of friction. Solution, my wife's nail polish remover worked just fine. The edge needs to be sharpened for sure. A few minutes on a 1000 grit whetstone was all it needed. I also sealed the handle and epoxyed the junction between the blade and handle, just for moisture protection. And I used a round file to soften the edges of the blade heel to make a pinch grip more comfortable.
I know that sounds like a lot, but I enjoyed the process. If you're like me who takes pride in well-maintained, well-working tools, then you'll enjoy it too. All of a sudden, a knife in the budget range is preforming extremely well, and it took 15 bucks at a hardware store for the supplies to get it there. Not counting the sharpening stone, but I already had that.
All in all, a little love and you have a kitchen tool that works really well, and is somewhat unique to how you have treated it to get it there, and for a very reasonable price point.
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