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Wed Aug 14, 2013 8:49 pm
I had one and I reground the whole thing, then sold it. Personally, many KU knives I can't stand. The grind is done halfway down the blade and the blade road is usually very convexed and fairly steep. This led to wedging in food often and the KU finish feels rough, as does the bead blasting done to the blade road to bring out the Kasumi finish. Flattening out the blade road and making it smoother will really increase the performance, but like the others have said, the steel is very reactive and the handle is very plain. KU blades just aren't my thing, except for Takeda's and blades that are thin enough that there isn't wedging.
Thu Aug 15, 2013 12:43 am
Thanks fellas, I am reasonably sure that I am going to avoid this knife and just pinch pennies for a better quality.
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