Review on Knife Santoka Samura Mo-V Stonewash SM-0094B by Wiktor Ambroziak ᠌

So, let's cut to the chase, shall we? A knife is just like any other knife. It's acceptable, but only on the condition that it's an extremely high-quality chef's knife. Simply said, if knives of any price range are sharpened at the appropriate intervals, they will perform as expected. And last, there is the problem of the design. To tell you the truth, I really enjoy knives with designs like "meteorite," but, alas, 18-22k so I'll just buy a pathetic knife for 5k to chop the markovka into a salad and go on from there.