Big and proper handled and sharp out of the box but the blade is very very thick, particulary at the tip (+/- 3mm). It's not a Japanese knife and not a Guyto's profile : it's too thick and too heavy. 60HRC ? Not sure. It cut the paper after one tomato but not after 4 kilos of mixed vegetables. Retention edge seems more around 57HRC (I can feel it on my 3000 water stone Naniwa : steel seems too soft for 60HRC but it's more easy for re-sharpening :)
Big and proper handled and sharp out of the box but the blade is very very thick, particulary at the tip (+/- 3mm). It's not a Japanese knife and not a Guyto's profile : it's too thick and too heavy. 60HRC ? Not sure. It cut the paper after one tomato but not after 4 kilos of mixed vegetables. Retention edge seems more around 57HRC (I can feel it on my 3000 water stone Naniwa : steel seems too soft for 60HRC but it's more easy for re-sharpening :)