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This thing is fantastic. Actually 326g. Great convex grind and decently sharp out of the box and has a surprisingly thin tip for some detail work. The handle actually brings the balance back nicely and is about 20-25mm from the heel. The only fresh veggies I had were sweet potatoes, but were over 4" thick. Sailed right through, no wedging, very slight cracking. Fit and Finish was solid, with a full Kasumi finish that is nice and uniform and I got a little island of cladding on mine (I like those).View attachment 362345View attachment 362346View attachment 362347
Very cool. And it looks like you got the exact one in the pictures on CKC.
 
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Tend to like rough Ku or Nashiji. Random hammer strikes. Blue #2 steel just fine. Great knives under 300.00 dollars.

Have some good blades stored in Tansu drawers. Gave to friends & relatives. The 240mm japan blades going to give to coworkers at Kahala Hilton Hotel. They are most stainless clad carbon core. All have great grinds. Better to be used than sitting in a drawer.

Most used blade in our house these days is a Bradford Magnacut. Thinned it smaller blade. No worries type knife tough, cut lemons doesn't stain at all. She likes it too. Spent more on diamond resin stones to sharpen my two magnacut chef Knives than cost of the Bradford.

Used old aboyna burl with sapwood stabilized scales had laying around. Had really skinny plastic handle on it
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Dalstrongs get 5 star reviews on Amazon. I bought a couple Chinese chef Knives that looked good for around 100.00. The steel they use alot is pretty good chip resistant came with very sharp edges. Don't think they would hold up in commercial kitchen though. Handles look good but not durable. Often Dalstrongs are compared to Shuns
Same wonky geometry as shuns on some blades.
 
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