Bu-Rei-Zen (Blazen) Chef's Knife - Santoku - 7 in. (170mm)
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|Impressive to say the least |
David Raleigh, NC 1/16/2014
Considering I was coming from consumer Henckels to this it's a huge upgrade! Is very comfortable in my hand and the edge is better than anything I've ever used. Looking forward to purchasing the Chef's knife version in the near future! Thanks Daniel and staff! These guys really understand their business and I'll be getting all my knives and recommending all my friends to purchase from them!
|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.