Last night made a meal for 8 and decided to pull a wa 240 Shig into task. Other than some very slight wedging on the potatoes due to it's thickness, which is better than any other knife with the same spine, it performed every single task quite perfectly. A great steel/edge and a grind that continues to surprise me; a great all-arounder. I've had this for a while and it is fairly non-reactive but I do take care of keeping it dry and oiling after using.
In somewhat of an order:
Vs.
3 butternut squash and 1 acorn squash, peeled and diced to 1/4" pieces
6 lobsters (head kill and split, through shell)
5 yukons, sliced
4 heads of garlic, minced
3 anaheim chiles finely sliced
2 fennel bulbs thinly sliced
1/2 lb radishes
7 tomato, diced
3 onions, paper thin
2 scallions bunches
20 leeks
1 bunch of mint thinly chopped
1 bunch of parsley thinly chopped
4 sheets of dry seaweed, thin strips
4 pears, sliced
Got through these and ended with what I think was about 90-95% of it's initial edge sharpness, edge came right back with some stropping. Not a single chip on the blade. I started with an edge finished on a Rika 5K and some light stropping on loaded balsa.
In somewhat of an order:
Vs.
3 butternut squash and 1 acorn squash, peeled and diced to 1/4" pieces
6 lobsters (head kill and split, through shell)
5 yukons, sliced
4 heads of garlic, minced
3 anaheim chiles finely sliced
2 fennel bulbs thinly sliced
1/2 lb radishes
7 tomato, diced
3 onions, paper thin
2 scallions bunches
20 leeks
1 bunch of mint thinly chopped
1 bunch of parsley thinly chopped
4 sheets of dry seaweed, thin strips
4 pears, sliced
Got through these and ended with what I think was about 90-95% of it's initial edge sharpness, edge came right back with some stropping. Not a single chip on the blade. I started with an edge finished on a Rika 5K and some light stropping on loaded balsa.