Yeah, I don't get a whole fish very often -- which is a shame, I can walk to the place I got this -- but when I do, I'm thinking, 'this is what a good knife is made for'.
This is a Shun, the first VG10 steel knife I've used. Scary sharp out of the box, and for long after, like cutting with a scalpel. But I still like the balance of my homemade better. (see http://foodislove1.blogspot.com/2010/08/favorite-knife.html)
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