Could it mean ... the magnificent Kato has finally revealed a flaw?
Never seen and not expect to see a japanese knife hardened to steels limits and withstanding bone cutting activities.
As usual, amateur [no beefing, just a fact to note] usage plus knife for advanced users = disaster.
As I said in review, at the end of the day its just a knife, made of tough steel. Luckily cladded.
The experience made me feel like I would not recommend the knife to anyone who isn't comfortable with sharpening because I was initially very disappointed that the edge being so fragile.
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
Wow, these knives are sounding more and more like Heijis. From the description of cutting (as compared to Shig, for example), to being fat but thin behind the edge, to being very fragile OOTB.
Thanks for feedback guys !! I will look in to it when I get home and try to ship Katos only fully sharpend by me
As I sell those knives I thought it went only for pro ussers with bunch of stones and experience in Japanese knives but it seems like they get really popular for regular home chefs too
My mistake and I will take care of it
I am a pro but when I first got it it felt sharp and I had it shipped to work so I just started using it. It wasn't an issue for me to fix. I am just saying if someone wasn't confident sharpening a knife I wouldn't suggest buyin this knife unless paying for it to be sharpened. I think sharpening them would be a great idea to hopefully solve that little issue.