Sukenari HAP40 Damascus High Speed Steel Gyuto 240mm (9.4") Rosewood Handle Reviews

5 Rating 2 Reviews

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2018061827

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info@mtckitchen.com

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77 Metro Way, Suite #1,
77 Metro Way, Suite #1
Secaucus
07094

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“This knife is an ideal "middle-ground" between a traditional 10" Wustoff or other European chef's knives, which are great for cutting a squash in half, and a 7" or 8" Gyuto or Santoku knife. It's long enough to make short work of almost anything, rock-cuts smoothly for mincing herbs, etc., and the spine is finished very smoothly so that it's comfortable if you hold your knife with a traditional pinch-grip. The blade is razor-sharp out of the box but benefited from being run over a bench strop loaded with 8,000-grit buffing compound. The blade is too thin for use on any meat or fish with bones despite being incredibly hard, but it's ideal for boneless proteins, any vegetables and fruits, etc. Makes very short work chopping large Vidalia Onions. Highly recommended (since it's semi-stainless, I apply Camelia Oil before putting it back in the knife block).”

Helpful Report

Posted 2 years ago

“The knife is beautifully balanced and everything a knife of this caliber should be. Razor-sharp out of the box and even sharper after being run over a loaded bench strop with 8,000-grit buffing compound. The knife's spine has been polished so that it's comfortable to hold with a traditional "pinch-grip" where the spine meets the handle. A real functional work of art. The answer to "How do you chop an Onion in well under two minutes?"”

Helpful Report

Posted 2 years ago