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Form and Function (7/21/2015)
I bought this knife a few weeks ago. It arrived very quickly, and yes, it really looks as gorgeous as the picture on the web site. I purchased this as a luxury item -- I have plenty of excellent knives in my kitchen, so I didn't *need* this, but I wanted to spoil myself a little. I do like the light weight and thin blades of Japanese knives, and the beauty of Damascus steel was a big draw in addition to the high-quality hard steel core of this knife.

The knife arrived with a rather sharp factory edge already, but with just a little work I managed to produce an even sharper edge, sharper than anything else in my knife block (btw, I am very much a novice when using Japanese sharpening stones; I am sure experts can do lots better). Much to my surprise, I found that the Damascus steel (relic from an era of much less sophisticated metallurgy that it is) still *does* have functional value -- when cutting through food that likes to adhere to the blade (think potatoes!), the Damascus surface does an excellent job of thwarting that stiction -- much better than the scalloped ("Granton") blade of my Wüsthof Santoku!

If there was one thing that was not 100% to my liking about this knife, it's that it has very little "rocker" near the heel -- it's very straight, which makes it come down with a bit of a "clunk" at the end of a chopping movement. In fact, I think the very end of the blade at the heel was actually sticking "out" a tiny bit. A few minutes on a 400-grit stone fixed that right up to my liking.

Would I buy this again? Yes, in a heartbeat -- except my wife has made it abundantly clear that we now have more than enough knives in the kitchen, THANK YOU VERY MUCH. :-)

In summary, very highly recommended, and a joy to behold and use.


Alex - California
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