Santoku chef Knife 7 inch: Best professional scalloped hollow (granton) edge Japanese AUS-10 67 layer Damascus steel ultra sharp blade w/G-10 Ergonomic handle by the Regalia Knives

Impressive boning knife! Made easy work of an 18# turkey. Removed the breast and thighs like cutting through butter making it easy to use our Japanese slicing knife to slice the meat perfectly. Love this knife!

My favorite knife to use

Great knife.

Great knife

Knife has more weight than average fillet / boning knife. It seems to be better than a flexible knife for filleting fish and I use my flexible victorinox or wusthof to remove skin from the fillets. It has a nice weight and balance and with the consistent curve in the blade it seems to work much better at filleting the fish that your typical fillet knife. It has a mirror polish finish and I nice visible Damascus. This is a true Damascus. Not a fake. This is a beautiful knife. They put alot of time and quality control into making this knife. I collect fillet knives. I have a dozen fillet knives in the 50- 180 price range and this looks like a 100-180 dollar knife easy. This knife has little to no flex and is a hard steel with above average edge retention. I haven't had it chip like some Japanese knives do when you are rough on them. I think they aus- 10v steel is more forgiving than the vg10 or vg max. I like all three steals mainly because they hold an edge longer than German steel in my opinion. If you use the right and don't abuse them they are great. They take a sharper edge and keep it with less maintenance. Hit it with a strop after use or at most 5-10 swipes on a 3000-6000 grit stone then strop it.

There is not much to dislike about this life time purchase. Its slightly heavy, at 9.20 oz. but you don't get a Meat, Fish and Vegetable -"Santoku" , knife for nothing. There is a little more muscle in this knife I wasn't expecting,more like a Deba knife feel but more blade, edge and versatility.  (My Sabatier Chef's knife is 8.25oz. , my Deba knife is 8.75 oz )The blade is scalloped to avoid drag and is balanced with a full tang and ergonomic handle for ease of operation . It's compact at 7 inches and has become my go to knife in the kitchen for up and down or push cut motions; but this knife is good at everything. ( and I have a lot of nice knives! ) It's as close to perfection as a tool can get. I enjoy its razor sharp edge and the ability to craft a precision cut, just the way I want it. For example , New York strip steaks have a thick ribbon of connective tissue running along one side. After grilling I easily remove it w a precision cut. It's child's play for this knife! I actually enjoy slicing the garlics wafer thin now, and chopping onions! Geometrically its perfect and I'm enjoying using it every day!

Been cooking for 40 years and have always believed a good knife is any sharp knife and while that is still true, this knife helps you do everything better and easier. The packaging is very secure and very attractive. It is wicked sharp out of the box so any slip is more dangerous. The blade has a subdued damascus pattern that is very attractive. The handle also very attractively done and has a nice heft. Very comfortable. The transition from handle to blade allows for a nice pinch grip. The BEST thing however is its capability. I have never experienced such easy slicing and chopping than with this knife. I have Shun cleaver style chef knife a standard style german chef knife and this one cuts better with less effort and feels more confortable than either of those two. Regardless of where this is made, this is a premium knife and is worth the price! I dont feel bad at all spending $30-50 less versus other premium knives. Of course I cant attest to durability yet, have only used it twice.

Does an excellent job of carving meat. Able to make razor thin slices. Not as good for slicing vegetables. just avg in slicing vegetables.