Knife people know that 20CV is a great steel for cutting. It gets scary sharp, and it's easy to keep sharp using my Chosera stones. Out of the box, my example cleanly cut phone book paper. Because I’m me, I gave it a few stops on a green strop, and the cut got even smoother. The knife is heavier than I expected, and long, but it's well balanced. I've been looking for this knife for many years. Thanks Zoe. Nice work. I would definitely buy it again. Time will tell if I can milk the cutting performance out of this knife to match Murray Carter Hitchi White Steel, but for people who aren’t edge freaks, the difference is probably moot. I anticipate that this will be a kitchen knife that will be very forgiving of inconsistent edge maintenance–a good thing when I am too busy to mess with sharpening, but need to slice a tomato.
Dave M - Executive Chef's Knife ★★★★★
This has quickly become my go to knife in the kitchen. As always DLT rocks!