An excellent choice as your main weapon of choice for home or professional use. This size just feels great and balanced and easy to hold and handle. It's the idea size for home use, and many pros are now using 8" knives too, so it's not out of the question for a working chef or culinary school student. The handle is just the right size for the blade and the fit and finish are excellent, making this a fantastic value for someone looking for a quality Japanese made knife with high quality steel. Made of hard and long lasting special alloy stainless steel from Uddeholm Sweden. This is a super-sharp knife that will be sure to offer years of pleasure in the kitchen.
Comes in a beautiful gift box.
I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.
NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel (this is also more easily accomplished quickly and easily if you have an electric knife sharpener with a coarse stage, or a coarse sharpening stone). Or you can bring it to a professional knife sharpening service (a GOOD one that you trust!) who can re-grind the edge however you'd like. A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it, so that's also a good option if you're left-handed or just want something easier to maintain. |
|
