I chose this Kiritsuke as my first japanese knife.
Since we are 2, me and my wife using this knife, I chose the AUS-10 steel as it is stainless, it is easy to have in the kitchen.
Respecting the dos and don'ts is important, but after one month of use, I still wouldn't go back to a cheaper knife. I take so much enjoyement cooking since I got this knife.
Can easily spend hours in the Kitchen and enjoy it.
This is the first and definitely not a last knife from Musashi Japan for me !
This was my first REAL Japanese Knife. The Wa handle is very comfortable in a pinch grip, as well in the full handle grip when doing some filleting. I hope all the newer knife owners know that the Heel and the point of the blade require a slightly higher sharpening angle. Please do not neglect the heel the first time around sharpening, specifically if you plan on sharpening the blade to “your” angle on the whetstones. I have hade no issues with rusting. Just make sure you hand wash and dry after use. The blade itself is inspiring. I’ll find myself daydreaming thinking about what to make, how I’ll prep ingredients. How many different cuts I’ll do, whether to push cut or pull slice. It’s a great knife just get it. After I get more comfortable with this blade I plan on getting the super blue steel kiritsuke.
This is my first Japanese knife and I'm in love!
Wonderful knife, excellent service.
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