One of my favorite things to cut up is fries. My younger brother does some great seasoning that makes these the best fries I have every had. I did a side by side comparison of the K-tip and my gyuto for this batch. What I really love about the K-tip is that it is very eager to cut without losing a sense of sturdiness. Where my gyuto feels like a thinner version of the 240 Gihei, this K-tip feels more like my old Yoshimitsu Fugen so far. The Fugen was a tad sturdier feeling, it had a similar eagerness to cut at first, but would have a little more resistance with taller ingredients once it got farther through. This K-tip cuts like a thinner knife and very pleasantly seems to maintain the same level of ease througout a cut as long as it is not both a tall and farily hard ingredient. I like that it seems to slide through ingredients without getting hung up so far. Very good for push/pull cutting.
But back to the potato cutting. This K-tip deffinitely cuts with more ease than my gyuto. It just goes. You almost feel like you don't have to think about cutting anymore, you just turn on cruise control and watch the fries appear. The only negative to speak of is that I did have it stick for a second on two potatoes. However, it isn't anything that I would really regard as an issue. It stuck, but it took minimal effort to persuade them off, nothing like my Chinese cleaver which requires a hammer to remove stuck potatoes! (Note: I didn't actually use a hammer, calm down. I just thought about it...)
So far, I'm impressed, and I haven't even done that much yet. I am hoping to do a soup prep session with it here soon, which is my favorite thing to test out a new knife. It's enough soup to serve at least 20, so I get plenty of cuts in during soup prep.
