This is a beautiful knife and a great performer. It is easy to sharpen and takes and keeps a really sharp edge. It is light in the hand and looks cool with its logo and dragon engraving. It slices effortlessly through meat and fish. It has a thin edge so be careful not to try cutting through bones or frozen foods because you may chip the blade. Other reviews of this knife express concerns that, because of the carbon steel, that it is overly reactive and can rust. You can expect that the blade will start to take on a patina right away. I have owned mine for around 10 years and it is now completely gray-blue. I think this adds character and does not affect the performance of the knife at all. I take proper care of mine and rinse and dry it after use. This is all you need to do to avoid rust. I'm really not concerned about the rust situation and have really never seen any on my blade. The patina now protects the steel. This is a $200 knife so give it the proper respect. No dishwasher, keep it dry and touch it up on a sharpening stone now and then and it will serve you well for generations. You will be happy with this knife as a sashimi knife as well as a carver. I highly recommend it.
0 comments:
Post a Comment