Review on Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Santoku Multipurpose Knife (6.5'' (165Mm) & Saya) by James Chandran
Research high carbon steel before you buy
After taking this knife to a stone it has been the sharpest knife I own. It also holds the longest edge of any knife I own. The downside to blue high carbon steel is dealing with the patina. The blade oxidizes way faster than I expected. Extremely sharp but may not be practical if you're too busy to take care of it.
- Great steel! Love the feel of this knife.
- Heavy: The knife is relatively heavy, making it challenging to use for extended periods. It may contribute to wrist pain or exhaustion during long meal preparations
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