In my mind, it's pretty hard to argue against the 'pretty' factor on a knife like this. With such a false and hard damascus as this shows. Becomes a purely personal taste matter on aesthetics... http://i250.photobucket.com/albums/gg25 ... b5d75f.jpg
I got this knife, then I went to the store and got a couple whole chickens and a few legs. And a bunch of basic mirepoix stuff to make a stew. This knife actually was eager to cut through chicken bone on the edge it was shipped with, I had to make sure and crack the knuckles and steer the knife. But I felt a burr raising on the back side after using it just tonight.
Instead of reaching for another knife to go through joints, I took both chickens into 8 pieces, and then went and cut up some ginger, scallion, mushrooms, more chicken thighs, and made a pretty killer udon...
I have to say, it's really nice to not have to work on cutting through chicken skin with a brand knew knife. But I don't know if chicken skin is a good test? It's pretty slimy, it skips around on your board...
To sharpen this and my old knives, I ordered a 5pc set from CKTG last week, and will be getting a magnifying glass along with the http://www.chefknivestogo.com/3pcstoneset.html
and hopefully that will allow me to see where the edge is at on this Megumi BEFORE I try to strop it or sharpen it or touch it up.
I am new to this whole scene, I only started getting j knives and carbon 7 months ago (ITK kiritsuke, I thought it would be a relatively flat edge to learn to sharpen on), I was bummed to hear that this knife is VG-10 after I ordered, but I think it's going to offer me plenty of challenge to do right by.... I have some questions now that i bought the 5 piece kit, about stropping and flattening parts vs. my Norton set. But I think that belongs in another thread.
I've only had it for a day, so my menu for the week includes simmered kombucha squash, french onion soup (irrelevant for reactivity but a lot of fun for chopping onions?), udon with as many ingredients as I can throw into it, tri-tip on Saturday to test slicing vs. my other slicers, and whatever else I can figure out between now and then...
But I have to say the original write-up was SPOT ON.
The tip is just not as responsive as the 6.5" utility, as the OP said, and food is sticking a lot on the middle part of the blade. But I don't think carrots or mushrooms are a good judge for that as they're pretty short to begin with, and onions fall right off..
Anyway. Mark offered a refund based on it being VG-10 vs. carbon, but uh... yeah... nah. I think I'm gonna hold on to it for awhile.
I feel like gollum. For 264.00, this is "my preciousssssss... "
I'm definitely not sending it back to Mark, and wonder if I shoudl have held off on posting until I had a week under my belt, but like I said, Mark won't be stuck with a re-stocking fee from me.
I think it would be fun to start discussing some kind of knife-intensive recipes on the 'what's cooking' thread with the intention of getting a usable end-product without using 4,000lbs of onions to do this stuff.... But I'm still afraid to suggest simmered kombucha squash because I still need 1 knife to bust it up, and 1 knife to slice it down....
This post was probably fueled by wine. I'll try and make sure that doesn't happen again.