I told a cook friend to check out these cuz he was looking for a 210mm line blade. He brought it to me to treat the handle & saya. I use Stepan's mix because I used a few of his handles at work & his finish holds up really well. Found it works good with Ho wood. Tung Oil waterproofs & the clear shellac speeds the drying time.
This is the thinnest san mai blade I have seen with a quality AS core. Not that good at taking choil shots don't know how the speck got there not part of the blade. But you can get the general idea this is a thin blade. The handle seems a little small, but it does look good for the 210mm. I figure the 240mm handle may be slightly larger. It is a light knife.
I etched the edge to see the clad pattern. Then sharpened it on 4K gesshin. 3% thinning bevel & 15% final. Stropped on leather.
Started out with vine ripe tomato. Then cut potatoes, carrots, bitter melon, onions, fresh garlic going to make some shrimp curry tonight. This blade cuts very well, little sticking on potato expected for a laser type blade, it glides through different vegetables with ease including carrots.
The saya was not drilled I like pins so drilled it. At 180.00 for the 210mm and 200.00 for the 240mm feel that these are a good value. The grind is thinner than other AS clad knives.
Do this quite a bit for cooks. this is Ho wood not scrubbed after 3 years in the trenches
Couple handles after treatment