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Sun Dec 01, 2013 7:46 am
That bunka blade is the perfect fit for the line, it gets in and gets out. Vegetables, a no brainer, it even stands up to boneless proteins, slicing seared sous vide venison, seared duck breast, sous vide lobster tail, oh, and the Hamachi Crudo, Like Buttah. From saute > grill > garde manger sheer perfection. The only thing I would change is, I shoulda paid my phone bill on time last month and not let it lag into this month, that way I woulda had the extra money for the Koishi. That model showed up Friday, the 29th(nov) for Chef, that blade looks every bit the rock star and after seeing my Yuki perform as the opening act, He is Amped up.
Just respect the delicate tip and that knife should stay touring with you for years to come.
By far thee sharpest knives OOTB.
Sun Dec 01, 2013 8:43 pm
Thanks so much for the feedback. It's nice to hear you got a great fit for your purposes. Enjoy that Yuki!