12-04-2020, 02:18 AM
<p>200 mm custom-made chef Chris Anderson. This knife marked the beginning of his super-heavy line. Thick spine, aggressive taper, thin tip and very good food release.<br>Mizuhonyaki W2 steel is hardened to a crazy ~65 HRC. Easy to sharpen, holds the edge quite well and not chipped.<br><br>Length 200 mm.<br>The heel height is 50 mm.<br>Weight 170g<br>The balance point is 1 cm from the handle.<br><br><br>Sharpened twice. It was basically a Queen's box that I pulled out when I wanted to compare its cutting ability to other competitors. And if we talk about cutting and releasing food-this is one of the best. Along with Kato and other customs.<br><br><br>Leather scabbard with a tight fit.<br>Thick spine, thin beyond the edge.<br>50 mm spine near the handle. 20 mm spine medium blade. 0.6 mm spine 1 cm from the tip.<br></p>