People gasp when I take my Paderno 13 inch knife out to carve sashimi or any other meat for that matter. The blade is huge but that is what produces the thinnest of slices of whatever protein you are working on. The secret of the cut is in the blade, it's length and it's design. In one long draw you can carve this or thick slices with ease and without graceless sawing. I'm saving up for another one of these. the wedge grind on one side makes it a bit unusual to sharpen and you don't use any "V" type sharpeners....this is only by stone and from the beveled side only. it can be steeled as usual but carefully, you do not want the put a dimple on the exquisitely keen edge. the blade is dexterous enough to carve a turkey but I do not advise disjointing with this blade.....that's like making a grocery run in a Ferrari.
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