I do use that. Oh and it has even more value for me that the price of the item itself. It was a gift and because of the circumstances, its priceless.
Its little too long and not so effective on sashimi slicing, but I sold all my yanagis and hell, I cannot wait for that whole tuna that suppose to come next week. When I get it, I promise photos.
Knife doesnt look that pretty[like new] anymore, and Im taking it with me to the next Maxims sharpening class, so it will get polished also.
Its hard on me to stop myself from polishing it right now
:fanning:
I sharpened it a little and its easily sharpest single bevel I have touched. What a great blade.
It just begs me to jump out of the sheath and slice stuff.
Please folks dont get me wrong.
When I see carbon knife with just a little delicate blue patina, and it happens not to be single bevel, but a chefs knife, I think IMHO owner doesnt use the knife as intended.