Traditional Japanese Professional Gyuto Kitchen Chefs Knife – Premium 8-inch High Carbon Stainless Steel Gyuto Sushi Knife with High Corrosion Resistance in a Single Bevel Chisel Edge Grind

Out of the box it is sharp — very sharp. I’ve only have had one knife out of the box that may have been marginally sharper but I wouldn’t swear to that. It goes through paper smoothly from heel to point. The quality of the knife is very good as well. Fit and finish leave nothing to be desired. Chinese knifes are as good or as bad as the contracting company wants them to be. This company wanted a good quality product at an affordable price. They hit a home run in each category. Being that this is my first knife of a single bevel I wasn’t certain that I would like the traditional Japanese style handle. I have big hands and the shape of the handle is comfortable for me. I particularly like the finish on the wood. It is not slick and it stays in the hand where you want it to stay. The first thing that I prepared was a cob salad with all the usual ingredients. Prepping the veggies was a snap, noting that the single bevel gives a precise cut. Would I recommend this knife to a friend? Absolutely. Would I gift this knife? Yes and without hesitation.

from start to finish this knife has been amazing, from the moment i got the knife, the packaging is beautiful and the knife is just amazing to look at, now i took it to work with me, being that i work at a fish market what better place o test a knife like this, so i put it through a trail by fire, cutting monk fish, staking whole cat fish, filleting 6 pound whole snapper, cutting through yellow fin tuna skin, and slicing through sword fish, i did everything i could possible think of, even as far as cutting up boxers to even try to dull this knife, and at the end of the day, i had cut three of my fingers, not from carelessness or playing around, but just by putting any kind of force behind this knife is enough to get a cut on it. so, after all that, and closely inspecting the knife, still razor sharp, no dents or knocks in the blade, nothing, and i didn't do anything to it, it came out of the box ready to do all that and more, so if you're looking for a 150$ knife, stop. this knife is just as good, for much cheaper of a price, with a full tang, right handed blade, and a blade sharp enough to cut through the fabric of space and time this is the only knife anyone will ever need.

Advertised as single bevel, it actually has a small secondary bevel that I don’t like. Even so, it is so much better than my American knives that it is my go to knife for most things. It was quite sharp when it arrived and sliced things quite thin when needed. There’s a bit of a learning curve with it. I plan on removing the secondary bevel. The blade seems to be made of a good quality rust free steel. It is well made and looks good.

This is my lending chef knife. When people need or want to help me, I give them this knife. It's good, durable, and gets the job done for the price. Inexperienced chefs have banged it up and cut several things with it. The only drawback is that I have to sharpen the knight before every event, but for the price. It's worth it, and what it had to endure is like good Toyota. I got my first one three years ago, and it's still running strong. I got a second one this last year. It's my go-to purchase due to its reliability.

This knife is sharp!! It cuts through my fruits and veggies like butter! I like to mince fresh garlic for almost all my dishes and this knife made that very easy to do! The wooden handle is a nice shape and has a good weight so it’s very easy to grip. It’s circular but has some grooves in it which makes it comfortable to use. I was a little nervous about ordering this knife as I like to test things out first, but the style really caught my eye and I decided to go for it. Luckily it turned out to be a solid knife and really good but! The packaging and presentation of this knife was very clean which I can appreciate. It’s definitely going to be a much used tool in my kitchen!

Good knives are a pleasure to use. I bought this one as a gift but then had to use it all weekend. The weight and balance are perfect to keep from fatigue, it a beautifully polished blade with a fantastic hammon. I know there will be any number of people who will complain about blade material handle construction. Here are some simple facts: Blades will rust if you don't care for them or pit with caustic materials. Handles will break with abuse and wear and tear. Some simple tips for making even an inexpensive blade last a lifetime. Hand wash and dry immediately, light vegetable oil will help prevent rusting. Clean the crevices, and don't use it like a utility knife and you'll be fine. I searched high and low for knives on amazon and kind find tons of high priced knives with mediocre reviews, that's not value in my book. I'll be more than happy to spend my pennies wisely and give a great review to an inexpensive knife that didn't cost so much like this one.

Blade is nice. Stainless steel is not quite as stainless as it could be, mine acquired some rust stains almost on first use, but there's no indication of ongoing corrosion, so I suspect it's a surface treatment problem. I'm kind of rough on knives, I treat them like tools,, not works of art, so a stain doesn't really bother me. I am not a fan of the handle. It looks nice, but is a bit too small for my large hands. The main problem though, is the handle gets quite slippery when it's wet, causing poor control, so I have to grip it tighter, causing hand fatigue. Yes, I can stop and dry it off, but that breaks my pace, and is annoying. It's nice and sharp, and so far is holding the edge fairly well. Haven't had it long enough to judge long-term durability. All-in-all I'd say this is a good knife for smaller cutting jobs and vegetable prep. You'll want something with a bigger handle for cutting larger things.

As you can see I have a variety of knives, I use regularly. They are the traditional double-edge blade type. Some have lost their 'hone' over time and can be difficult to bring to a razors edge. The featured knife is my first 'single-blade', Sushi style. If you have shopped for similar knives, they start at $350 ea. for a comparable size. So I took a chance. Be prepared. If you gauge a knife's edge with your thumb, don't.... it does not feel the same and will cut you! I also discovered that the traditional way of curling your fingertips on the product being sliced is dangerous. The cutting edge is 'closer'. You must really use your knuckles, and curl your fingers out of harms way. When first doing onions it almost 'got me' 3 times'. As a chef I hate being cut! I'm no rookie and it's both painful and embarrassing. This reasonably priced knife is the 'REAL DEAL'. If you want razor sharpness and good knife control this knife delivers. To date I have not 'steeled' it or modified what came out of a beautiful cutlery package. It's fast and sharp!-Cheers ADDENDUM: Want sharp knives, check out "THE Bavarian Edge" you will be amazed, sorry no photo-

Gran producto, precio calidad 100% recomendado