/ck/ - Food & Cooking

OP, I’m a line cook in a high volume, upscale restaurant. All of my other cooks have super nice knives that they rarely touch aside from some sort of cheap gyuto style knife. I bought this when it first came out and I’ve been extremely pleased with it.

Edge retention is honestly great, just make sure you do a few passes on a high (1000-8000) grit stone every week or so because this steel is a BITCH to sharpen from dull. It’s a fucking hammer.

So edge retention is great, and the blade profile is great. It’s got a decent belly but is also flat enough to push cut. So it allows you to be more flexible with your cutting motions.

I abuse this knife. I put it away wet and it rarely gets wiped down between tasks aside from health or contamination/allergy reasons. No rust at all.

The only downsides to this knife that I can note are that the handle is slim and the angles are a bit aggressive. Even with my pointer finger callous, it still rubs me raw if I go too long without using it often.

And also the fact that if you let it go dull you’ll be spending at least 15 minutes on a 400grit Stone before you can finish it.

I brunoise shallots, clean fish, and debone pork shoulders and chickens on a daily basis with this knife. It’s a cheap option with hard steel and a good heat treatment.

But that’s just my two cents. Everyone is different. Start cheap so you can find out what you like!

I hope you find what you’re looking for!