Bu-Rei-Zen (Blazen) Slicer - Sujihiki - 10-3/4 in. (270mm)
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|A Truly Great Knife |
George Seattle, USA 11/10/2005
Everything Barry says is right on. I can only add a couple of things. I realized how good this knife was when cutting 50 pounds of the finest Copper River salmon for the world's richest man. I have cut plenty of fish, but this was an almost euphoric experience. I continue to be happy using it.
|Nice knife |
Barry Cororado Springs 6/8/2005
The knife arrived well packed and in timely fashion. The knife has excelent fit and finish and was wicked sharp. I was looking for a quality versitile slicer to fill the gap between my many gyutos and my yanagi. I found it. Unlike many slicers, this knife has great balance and has just enough heel on the blade to provide knuckle clearence.
I have used this knife in a pro kitchen for the last week. I have used for its natural purposes such as slicing meat and fish. I have even used it as I would a gyuto for all but the hardest veggies (this might be considered abuse to use a slicer this way).
The steel is very hard but is easier to sharpen than a non-stainless blade of comparable harness. The edge has proven to be very durable especially in light of the tasks I have been using it for. I have a few knives of VG10. If I had to compare, I would say that this steel is harder, not quite as easy to sharpen, and feels finer.
I would buy it again.