- It has something of a learning curve. The first hour or so, I thought it was awkward and clunky. By the end of the day, I loved it.
- Cuts thinner than it is. Got a big fat chunky grind and has virtually no sticktion issues, but also moves easily through food.
- Blade heavy son-of-a-bizzo. Part of the "learning curve" is getting used to the weight.
- Definitely not for everyone. Industrial knife for industrial use.
- Begs for abuse. You get done julienning three dozen onions rapid-fire, and you just wanna throw the thing across the board like a boss.
- Profile wasn't my favorite, but it was fitting for the geometry, if that makes sense.
- Gorgeous patina that just kept getting better, zero odors or discoloration on food.
This is one of the most effective "workhorse" knives I've used professionally. It's like Wusthof got its act together and made a SuperSthof, a big mean burly bastard you could use for anything without worry, that also cut well and had great steel. That said, I was never compelled (even the slightest bit) to take it out at home to cook dinner for two. Just seemed overkill.
I don't think you need to say much more than that Jack. Man, I wish I'd gotten in on this...
There is only one God, and his name is Death. And there is only one thing we say to Death: 'Not Today...'
Where's the balance point on the knife? I'm really interested in knowing how blade-heavy it is...
That is what I was looking for - Thank you sir!
It is blade heavy but it's a great example of what I refer to as "weight distribution". With the right grip it kind of melds with your arm and hand. Also more responsive than you might think.