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For the money, it’s the best chef’s knife I’ve come across. Easy to hone, super sharp, lightweight with a comfortable grip but sturdy enough to use on side for crushing garlic and other herbs and spices. Hold edge pretty well considering the price. Has become my kitchen go-to for food prep
Japanese knives are generally lighter and sharper than their German counterparts. Their thin, light construction makes Japanese knives great for fine, delicate tasks, like cutting vegetables or slicing fish. Sushi is a prime example - You don’t cook it, so the freshness of the ingredients and how you prep it, is how you distinguish a great sushi chef and a mediocre one.