Ban must have seen my desperate cry for a Santoku in the Pikal vs Chilli post, because he let me borrow his personal ultra thin S325vn Santoku.
*Disclaimer* I'm not a chef, Food Network is the closes I'll ever come to professional culinary. I still use my George Foreman Grill to cook and I enjoy Wendy's Chilli.
Beautiful tool, easily the sharpest knife I've ever handled.
Very well designed kydex, no scratches on the blade from sheathing.
Hanging out with family.
Business end.
Cleaned up and ready for some slicing.
One of the reasons why I love micarta, very grippy even when wet.
Paper thin slices, simple task for this Santoku.
Bell pepper.
George Foreman overcooked my chicken!
Tomorrow's lunch!
I only used it for a short period of time, but due to the thinness of the edge, there is some super light burring which can be seen under careful observation. It didn't affect the cutting as the edge geometry is superb. It would only require a few light strops on leather to fix and the edge would naturally get thicker as your strop it more over normal usage. Fair tradeoff for such a thin knife.
Ban's Santoku is a slicing machine. It's so stupid sharp, I was actually nervous to use it (any plans to make a "stupid dull" trainer version? hahah). The measure twice, cut once, rule of thumb applied here, I did NOT want ANY fingers near the edge, which is probably why my cuts looked like junk. I'm sure in the hands of an experienced chef, this Santoku would jump circles around other knives. Again, exceptional work! I can't wait to get my hands on my own.
:thumbup:
*Disclaimer* I'm not a chef, Food Network is the closes I'll ever come to professional culinary. I still use my George Foreman Grill to cook and I enjoy Wendy's Chilli.
Beautiful tool, easily the sharpest knife I've ever handled.
Very well designed kydex, no scratches on the blade from sheathing.
Hanging out with family.
Business end.
Cleaned up and ready for some slicing.
One of the reasons why I love micarta, very grippy even when wet.
Paper thin slices, simple task for this Santoku.
Bell pepper.
George Foreman overcooked my chicken!
Tomorrow's lunch!
I only used it for a short period of time, but due to the thinness of the edge, there is some super light burring which can be seen under careful observation. It didn't affect the cutting as the edge geometry is superb. It would only require a few light strops on leather to fix and the edge would naturally get thicker as your strop it more over normal usage. Fair tradeoff for such a thin knife.
Ban's Santoku is a slicing machine. It's so stupid sharp, I was actually nervous to use it (any plans to make a "stupid dull" trainer version? hahah). The measure twice, cut once, rule of thumb applied here, I did NOT want ANY fingers near the edge, which is probably why my cuts looked like junk. I'm sure in the hands of an experienced chef, this Santoku would jump circles around other knives. Again, exceptional work! I can't wait to get my hands on my own.
:thumbup:
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Thanks for sharing MrPink :thumbup:
