u/Genepool13

Okay, hear me out. Exactly three weeks ago, I made a post here flexing my brand new Zwilling Pro. I was so proud. I was moving up from generic Tesco stainless. It was going to be my forever workhorse.

​And then I kept visiting this sub.

​You people are a terrible influence. I watched as my Zwilling flex got systematically, and politely, eviscerated because you monsters were posting about things like "grinds", "edge retention", and "steel this and that". My life was peaceful when I didn't know what a Gyuto was.

​A special non-shoutout to everyone who posted about Satoshi Nakagawa. You opened the rabbit hole you corruptor of mortals.

​So, here is the result of my corruption. My first real Japanese knife.

​Specs: Satoshi Nakagawa Blue #1 (Aogami #1) Damascus Kiritsuke Gyuto 240mm with Ebony Wa-handle and a brass spacer.

​Yes, it's 240mm. No, my Zwilling Pro did not know what was coming.

​I shouldn't have visited this place.

Home cooking enthusiast here. Spent the last couple of years upgrading my cookware to stainless steel clad and carbon steel, refining my heat control for delicate meats and sauces. This year i decided to upgrade my chef's knife from generic grocery store stainless steel (Tesco) to a Zwilling Pro (bought this last week and been used a little heavily so it's no longer pristine).

Just want to say this knife is a life changer especially for carving chicken and cutting beef and lamb to smaller pieces. It's effortless. In vegetables, it performs pretty similar to my generic stainless steel when newly sharpened but that's expected in any non-meat ingredients. Can julienne and mince without breaking a sweat. Made a fine boeuf bourguignon on the first rodeo.

Cannot comment on edge retention as it's still fairly new but it is scary sharp after a few glides on my honing rod. Overall i am extremely pleased! Making a ratatouille this weekend so more chopping! ☺️