I was surprised to see that a bit ripe tomato was well cleared because my sharpness was bad. If this sharpness at this price, I should have bought the earliest.
On 2014-12-21 13:12:02
I used stainless steel (not sharpened even by sharpening), ceramics (not sharpenable, easily chipped), made of titanium coating (made by peeling the coating when rubbed), but the cutting edge is still made of this interrupt steel Easy to use. You can cut well if you sharpen it properly.
When put on the cucumber, the blade will sink with the weight of the kitchen knife. . . There is gloss on the cut surface, and tears do not come out even if cutting the onion. . . Corner standing on skipjack tuna and sashimi of tuna! And so on, the old Aziriki kitchen knife used until now seems like a lid of a cowboy (laugh) It is a wonderful sharpness!