Commentaire anglais :
Commentaire anglais : Un utilisateur américain qui note ainsi sur un site de vente le couteau Chroma Haiku Kurouchi :
This thing is a masterpiece of craftsmanship! When I bought it, I quickly regretted spending as much as I did on this but… I thought I’d see how it worked and return it if it did not wow.
Wow’d is an understatement. This knife sings. I have owned all the German brands and a few Japanese ones, all highest quality. There is a magic in this knife that I can not describe. It comes so sharp that it taught me what a master can do with great steel. It also is nimble (thin blade), light and exceedingly well balanced. It is not for the timid though, it is so sharp, and so smooth, it honestly stands in a class by itself compared to all the other top end knifes in my block. Originally thinking it would go back, I have decided the Yoshihiro will be returned and I am looking at other models made by these same masters. The only words of warning… this is a carbon steel blade, wood handled, hand crafted masterpiece. It can not go in the dish washer, and requires cleaning and a great drying after each use – some people even oil it with vegetable oil or whatnot. Having said that, even with great care, it will still “patina” and change tone from the original color it showed up in over time. It will also quickly rust if left to water, and the devices of nature – it is not the typical stainless blade we have became accustomed to. It also holds it’s edge and sharpens better than any of the stainless blades most of us know. If you are looking for a treat for your culinary adventures, this one stands out singularly, and is the best this user has ever tried to date.
Wow’d is an understatement. This knife sings. I have owned all the German brands and a few Japanese ones, all highest quality. There is a magic in this knife that I can not describe. It comes so sharp that it taught me what a master can do with great steel. It also is nimble (thin blade), light and exceedingly well balanced. It is not for the timid though, it is so sharp, and so smooth, it honestly stands in a class by itself compared to all the other top end knifes in my block. Originally thinking it would go back, I have decided the Yoshihiro will be returned and I am looking at other models made by these same masters. The only words of warning… this is a carbon steel blade, wood handled, hand crafted masterpiece. It can not go in the dish washer, and requires cleaning and a great drying after each use – some people even oil it with vegetable oil or whatnot. Having said that, even with great care, it will still “patina” and change tone from the original color it showed up in over time. It will also quickly rust if left to water, and the devices of nature – it is not the typical stainless blade we have became accustomed to. It also holds it’s edge and sharpens better than any of the stainless blades most of us know. If you are looking for a treat for your culinary adventures, this one stands out singularly, and is the best this user has ever tried to date.
Traduction Française :
Cette “chose” est un chef d’oeuvre d’artisanat ! Lorsque je l’ai acheté j’ai d’abord regretté d’avoir dépensé autant mais… j’étais curieux de voir à quoi cela ressemble et l’aurais retourné s’il ne m’avais épaté.
Epatant est un euphémisme. Ce couteau chante. J’ai possédé toutes les marques de couteaux allemands et plusieurs japonais, toutes de très bonne qualité. Il y a une magie dans ce couteau que je ne peux pas décrire. Il est tellement tranchant, je viens d’apprendre ce qu’un maître peut faire d’un grand acier. Il est souple (maniable), léger et excessivement bien équilibré. Ce n’est pas pour les timorés, il est si tranchant, et si harmonieux, honnêtement c’est une classe à part de tous les autres couteaux haut de gamme de mon bloc. Pensant au départ devoir le retourner, je vais m’enquérir d’autres modèles auprès de ce fabricant. Attention, c’est un acier carbone avec un manche en bois, une pièce de maître fabriquée manuellement. Il ne va pas au lave-vaisselle et requiert nettoyage et séchage après chaque usage – certains l’enduisent d’huile végétale. Ceci étant dit, même avec un soin intensif il va se patiner et changer de couleur. Il va aussi rapidement rouiller si on le laisse dans l’eau – ce n’est pas un acier inoxydable auxquels nous sommes accoutumés. De plus il garde bien le fil et s’aiguise plus facilement que les autres couteaux que nous connaissons. Si vous voulez vous faire plaisir dans vos aventures culinaires, ce couteau se démarque singulièrement, et c’est le meilleur que le signataire ait utilisé à ce jour.