- Joined
- Dec 10, 2014
- Messages
- 826
- Reaction score
- 590
I've had this knife for a little while (about 2 months) and I'm a big fan.
When I need a tight brunoise this is what I reach for. Excellent cutter and very thin behind the edge. Does not give me any real issues with things like cabbage and rarely cracks carrots. Lately, I've been using cleavers more than my gyutos, but this knife has me ignoring my chukabocho a lot more than usual.
Edge retention seems pretty good, but I can't really comment on that too much, as it hasn't really seen all that much usage. Reactivity is extremely low on "dry" foods like carrots, celery, cabbage, but patinas rather quickly on wet things like onions (if cutting a lot into small pieces) and tomatoes.
Fit and finish is phenomenal. Before I got this knife, I definitely preferred 270s, so getting used to the length took a little bit. At first, a lot of items were getting jammed up on my finger that was pinching the blade. A slight adjustment in grip as well as getting more accustomed to a shorter knife with a crazy flat profile on the back end has resolved that issue for the most part.
Pros:
- Excellent geometry that makes it a pleasure to use as it flies through food
- Edge retention seemingly quite good
- Comfortable and attractive w/ low reactivity
Cons:
- Does not excel at cutting cold, cooked proteins w/ a lot of fat/collagen like bacon and cold beef short ribs (not at all surprising, really)
- Does not come in 270mm length (Get your **** together, Jon :biggrin: )
Let me know if you have any more questions. I have also made a video of me cutting some stuff so people can see the knife in action.
[video]https://youtu.be/zC8ePGrwRZM[/video]
EDIT: I tried to embed, and I definitely did it the other day, but couldn't quite figure it out. If someone wouldn't mind doing that, it would be appreciated.
When I need a tight brunoise this is what I reach for. Excellent cutter and very thin behind the edge. Does not give me any real issues with things like cabbage and rarely cracks carrots. Lately, I've been using cleavers more than my gyutos, but this knife has me ignoring my chukabocho a lot more than usual.
Edge retention seems pretty good, but I can't really comment on that too much, as it hasn't really seen all that much usage. Reactivity is extremely low on "dry" foods like carrots, celery, cabbage, but patinas rather quickly on wet things like onions (if cutting a lot into small pieces) and tomatoes.
Fit and finish is phenomenal. Before I got this knife, I definitely preferred 270s, so getting used to the length took a little bit. At first, a lot of items were getting jammed up on my finger that was pinching the blade. A slight adjustment in grip as well as getting more accustomed to a shorter knife with a crazy flat profile on the back end has resolved that issue for the most part.
Pros:
- Excellent geometry that makes it a pleasure to use as it flies through food
- Edge retention seemingly quite good
- Comfortable and attractive w/ low reactivity
Cons:
- Does not excel at cutting cold, cooked proteins w/ a lot of fat/collagen like bacon and cold beef short ribs (not at all surprising, really)
- Does not come in 270mm length (Get your **** together, Jon :biggrin: )
Let me know if you have any more questions. I have also made a video of me cutting some stuff so people can see the knife in action.
[video]https://youtu.be/zC8ePGrwRZM[/video]
EDIT: I tried to embed, and I definitely did it the other day, but couldn't quite figure it out. If someone wouldn't mind doing that, it would be appreciated.
