K-Fed
Senior Member
- Joined
- Mar 4, 2011
- Messages
- 780
- Reaction score
- 15
Ill try to write a review after work tomorrow after I have a little more board time with the Rodrigue. I will say off the bat that this thing is super thin and awesome for more detailed cuts. It almost feels like it bridges the gap between a gyuto and a suji. The tip is sharpened tinfoil thin and very pointy. Easily going from fine dicing shallots to cleaning the silver skin off pork tenderloin.