Here’s a photo. Wasn’t sure how I’d like the tang protruding past the scales but I don’t notice it when holding it.
I usually use a pinch grip with anything bigger than a paring / petty knife. My only complaint is the lack of a bolster on the Japanese knives wears a blister on the knuckle of my middle finger. How are you liking it?
I’m liking it a lot. I actually just finished using it to dice some tomatoes, jalapeños, and shallots for a 7ish layer dip. I’m so used to our junky dull knives that I was actually taken by surprise how easily it cut. This weekend I’m gonna use it to slice up a smoked pork tenderloin.
