 11-18-2013 |
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| 10-9-2013 |
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 8-26-2011 |
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| 4-24-2009 |
| Comment: very pleased. scary sharp, and easy to keep sharpen. |
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| 7-30-2008 |
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| 5-24-2008 |
| Comment: Best Bang For the Buck, unlike other knives getting scratched and wearing down over time this carbon steel gets better with age. (GIVEN PROPER MAINTENANCE AND STORAGE) DAILY
polish with rust eraser and sharper on 8000 3 min
Not for amateurs |
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| 10-1-2007 |
| Comment: absolutely flawless. my exec chef who spent 3 years under thomas keller and another 3 as grant achatz sous chef even thinks that this knife is a superior tool. hands down the best line of knives i have ever used. i would recommend this to all serious cooks and chefs. the prices are very economical given the quality of the blade |
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Masahiro Carbon 10 3/4 in. (270mm) Sujihiki
