At the recommendations of Mike and Stringer, I saved up and got an HSC/// in CruWear.
This is the first knife that's impressed me along 9 out of 10 axes in a long long time. It has a great grind, killer steel (especially for a kitchen knife), and a super comfy handle. Thin to win, but not so thin that it feels delicate or fussy. Nice details too; the profile was clearly tuned up - most are a little lumpy out of the box.
It's not the thinnest, it's not the most food-releasey, but if you draw one of those radial area charts, HSC/// fills nearly the whole area. It's ready for hard work, never slows you down, edge lasts forever, sharpens on an AlOx stone, just gets sh*t done. A true pleasure.
I could say more, but I'll just let the video do the talking for me. Listen for the edge-on-pepper-skin-popping sound. There isn't one. Four weeks since sharpening, still biting, never sliding. Edge check at the end is a quick compare against other knives in the active rotation I consider “sharp” for a baseline. HSC went 4 weeks of home cooking, no touch-ups, no stropping, nothing. Used for everything, plenty of citrus and pickled veg.
You can't have this one, it's mine. But there is an exact clone on BST (and others). Just saying. Plus, it's got the three little dots.
This is the first knife that's impressed me along 9 out of 10 axes in a long long time. It has a great grind, killer steel (especially for a kitchen knife), and a super comfy handle. Thin to win, but not so thin that it feels delicate or fussy. Nice details too; the profile was clearly tuned up - most are a little lumpy out of the box.
It's not the thinnest, it's not the most food-releasey, but if you draw one of those radial area charts, HSC/// fills nearly the whole area. It's ready for hard work, never slows you down, edge lasts forever, sharpens on an AlOx stone, just gets sh*t done. A true pleasure.
I could say more, but I'll just let the video do the talking for me. Listen for the edge-on-pepper-skin-popping sound. There isn't one. Four weeks since sharpening, still biting, never sliding. Edge check at the end is a quick compare against other knives in the active rotation I consider “sharp” for a baseline. HSC went 4 weeks of home cooking, no touch-ups, no stropping, nothing. Used for everything, plenty of citrus and pickled veg.
You can't have this one, it's mine. But there is an exact clone on BST (and others). Just saying. Plus, it's got the three little dots.
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