loinguyen
New Member
I'm Loi, a newcomer here. I've been following this kitchen knife forum for a while, admiring the creativity of knifemakers and their cool grinds. While I usually stick to nakiris and santokus due to limited space, I've decided to try something bigger—a Chinese chef knife made from CPM Magnacut at 63-64 HRC. It features a 210mm cutting edge, 105mm tall, tapering from 2.7mm spine at bolster to 1mm at the tip, with an asymmetrical grind for right-hand use aiding food release, and a hand-sanded finish. I haven't received it yet, but its first cutting test in the video looked great. Can't wait to use it in my kitchen.
