Bu-Rei-Zen (Blazen) Chef's Knife - Santoku - 7 in. (170mm)
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|LOTS of potential if you're willing to play with stones... |
Tarek Ottawa, ON, Canada 9/29/2009
So my first 24 hours with this knife were somewhat turbulent. I chipped it within an hour of use, which left me sad all day. The chipping was my bad; I didn't notice some sand/grit that had ended-up on my board from pulling some cilantro. This was, however, a blessing in disguise, cause it meant I had to take it to the stone right away for redemption. Normally I'm weary of taking a brand new $200 knife to my #1000, but the chip on it was compelling enough. The big surprise was how little work it was to sharpen such a crazy hard steel! I ground out the chip and put a new keen edge on in about 20 minutes.
So, in point form (+ = pro, - = con, ! = neutral):
+ holds a VERY keen edge
+ easy to sharpen
! Factory edge is very conservative, so be ready to take it to the stone to get your $200's worth
+ beautiful, not as in your face as snazzy damascus, but this IS a sexy knife
! I'm finding the santoku a little short, now that I'm so used to my 24cm gyuto (maybe I should've gone with an in between size…)
! Brittle (as most steels this hard will be). Treat it with respect and make sure there's no bloody sand on your board!
! Magnetic saya is convenient, but I can't pull the knife out of my roll using the saya (it slips off). I have to push the handle out from the bottom, then grab the ferrule.
|A wow knife |
Ed New Jersey, USA 3/24/2006
Sharper than I thought stainless could be. Well balanced, easy to control. Boring looking next to the gorgeous Damascus blades, but I don't display it, I cook with it. My son's description - "It falls through tomatoes." It does. Enough said.