The knife looks great, and holds well in your hand - but that's where the good ends. Firstly, compared to the other chef knives I own, using the same care routine and polishing, this knife easily its luster (it looks dull most of the time). Also, the metal polish I use also easily gets trapped in the engraving on the blade, and it doesn't really come off from washing, but rather, dislodges itself during cutting and food prep. I had intended this knife to be the workhorse in the kitchen, being of higher steel grade compared to my other ZA-18 knives, but Blue Paper 2 steel is too delicate for everyday use in a home kitchen, at least in my opinion. Firstly, it stained permanently within seconds after my first use cutting a red onion - which left brown spots that took awhile for me to figure out it might be patina, and which turned into black stains after I cleaned and polished those spots. Then, given its higher HRC rating, I thought it might be a good idea to use it for cutting harder food - which immediately chipped the blade irreparably right in the middle along with leaving a few dents around the chipped portion. Admittedly, I may not be an experienced user of Japanese chef knives bought in the shop!
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