Description:As described.Experience:Cooking a lot. used to be a real staff chef, now for fun. I appreciate a good knife, I have a couple of transition blades, I prefer 8" for everything, usually the standard profile, but this knife has a slightly different profile, I like it, but it takes a bit of getting used to and actual when working with it it grows on you for a while and has become my favorite cutting and carving tool, although I don't use it for chopping. A blade with a standard profile allows for better blade swing Sharp? Yes, but any properly sharpened blade is sharpened weekly, yes weekly me take steel for all my blades.
Sharpening set Ruixin PRO IV RX-008, steel
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