Infrared
Well-Known Member
The complete tier list and this knife's ranking can be seen here: Japanese Knife Tier List
Always great to see such an affordable knife perform so well. If you've used a Shindo, then you should have a good idea of how this knife performs.
Thoughts and Observations
Length: 163mm (Santoku)
Height: 45mm
Spine: 3.5mm/2.1mm/1.4mm
Weight: 104g
Cutting Performance
Potatoes: S
Onions: S
Carrots: A-
Steel
Bite/Edge retention: 2+ weeks (Daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: S
Edge taking: A-
Initial sharpness: NA (Don't remember)
Geometry
Always great to see such an affordable knife perform so well. If you've used a Shindo, then you should have a good idea of how this knife performs.
Thoughts and Observations
- Steel is on the lower end of edge retention compared to other blue #1 knives I've tried (but still better than other steels).
- Very easy to sharpen and fairly aggressive edge.
- Surprisingly not nail flexing despite how thin and light it is (only 104g)
- Feels like a toy in hand, but the cutting feel is more robust on the board.
- I really like the handle, although it won't be for everyone (feels a bit like plastic)
- For such a thin knife to have a low cladding line really shows the skill of the blacksmith.
Length: 163mm (Santoku)
Height: 45mm
Spine: 3.5mm/2.1mm/1.4mm
Weight: 104g
Cutting Performance
Potatoes: S
Onions: S
Carrots: A-
Steel
Bite/Edge retention: 2+ weeks (Daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: S
Edge taking: A-
Initial sharpness: NA (Don't remember)
Geometry
- Concave hira throughout.
- Kireha is hollow in the back 1/3 near the heel, convex the rest of the way.
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