Light as a feather
As a female chef it is not often that I have come across a knife that works well for me. I have very small hands and although I have been in the business for over 16 years I have yet to develop a knife callous. I typically use Japanese knives for this reason. The rounded handle is smooth and easy on my delicate hands (yes I am a chef with delicate hands) This knife comes out of of the box razor Sharp and it is absolutely beautiful. I also love that it is so light. It's like working with a light saber... No joke! There are downsides to the weight and his thin the blade is. If you work in a professional kitchen you have to guard it with your life. I have not dropped it but I can imagine it snapping in half the blade is so thin that I will not let anyone near it. I treat it like a new child. Coworkers have said that the weight is not for them because they need something heavier to balance out the rock of the blade... But for me its perfect!
Worthy of a samurai
Gorgeous, balanced, feather light and razor sharp! Japanese cutlery at its best! Would recommend to any serious chef! Awesome knife great price!
beautiful craftsmanship, traditional yet modern look
So you're ready to pay premium cash for a premium knife... the most interesting bit is that, like other brands (Shun for example), this is a sort-of, yet not quite, traditional knife, in that it is treated to make the blade nearly stainless. That can't be said for other carbon-steel knives which have to be really well kept and dried etc.
The blade is beautiful to look at. Do not use a rod sharpener, you'll ruin your edge. personally I wouldn't even trust my neighborhood sharpening service unless they're definitely experienced with those kinds of edges. I've been using whetstones for years, so I'm okay I hope...
The blade is a bit thick and the handle a tad too light but I'm just used to cheaper knives. What makes the big difference to me is the hammered surface, which acts a little like a santoku blade, allowing cucumbers, tomatoes and other water-heavy things to fall off the blade more easily. Dicing garlic, however, is still a challenge with this, but that's...
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