FINDKINGDynasty Series Japanese Chef Knife, Professional Kitchen Knife, 9Cr18MoV High Carbon Steel Blade, African Rosewood Octagonal Handle, Sharp, for Meat Cutting, 8 Inches/21 cm

I have had this knife over 3 years now and it’s been a pleasure to use in the kitchen. It came with a good sharp edge for the start and I have maintained the blade with simple sharpening over the years. It’s a great size and shape for a do it all knife. The handle is of good quality and feels nice in the hand.If you leave it wet for a day or two after say washing and not drying it can show a few spots of orange rust but this rubs off easily and I have never seen any damage from this.The box if comes in is nice quality but if I was to say one bad thing about this is that it does not come with any type of storage wallet/holder other than the box. I made a Woodern case for it but I would recommend getting a case for it to keep that edge nice and sharp.If you are looking at picking up a more professional knife but don’t want to play the £100s for a boutique one this is a great option and no one will really tell the difference.

I was a bit sceptical about this knife when i saw it being reviewed elsewhere, i decided i needed a good mid range knife for everyday use. To my surprise i wasnt dissapointed with this. The steel feels great, its a very hard steel. Out the box this is extemely sharp, i use this for professional use, so i definately put this knife to the test with countless hours of chopping and slicing. The edge retained for a good 2 weeks before i even thought about taking a honing steel to it, but boy once i did! the knife was as sharp as it was straight out the box again.Ive been using this now for a couple months and like most midrange knives dont expect the edge to retain for much longer before having to sharpen it on a stone. So far this knife hasnt really dissapointed me atall, its a workhouse and the build a very good, weighted handle and blade, i will say the blade is heavier than the handle but that doesnt effect the use of the knife atall.Sharpening this knife on stones was a great pleasure, the steel isnt too hard that it takes hours off your hands to sharpen, its just right that you can give the blade minimun effort and result in a hair popping razor blade at the end.All in all i will say this knife has great value considering the price range, if your looking for midmarket value knife with the qualities of a high value market knife this is your knife. its a workhorse to say the least. Before splashing out on a high end Japanese knife, give this one a go. It wont break the bank and i think its great for professional and domestic use.

This knife comes out the box very sharp, i got a sharpening stone with it too so its very easy to keep sharp everytime i use itNice design and hex handle with hand forged look is the best details.Its not forged by hand in japan, but its a very good version of it, i have used this for almost 2 months now and its been good, no rusting, no bending, no snappingWould defiantly recommend if you dont want to spend £600 on a real Japanese knife

Very good knife, the blade is very good quality, the handle is a bit weak but feels nice in the hand, I had to fix the handle after a few days of use in a professional kitchen. Totally worth it because for the money I can't complain too much really. Definitely recommend this knife 🔪👍🏻

Ver sharp as you would like but be careful you don’t cut yourself

Bought as a gift and the recipient loves how sharp the blade it

Very happy with this knife, feels good in the hand making it easy to control.Extremely sharp straight out of the box and will cut a piece of paper easily with its own weight.Keep away from the kids as it will shave your arm without effortGreat value and holds its edge even after a lot of use.This is my second part of my review for this knife , had it 18 months now, still fabulous to use, I do sharpen it, but as a trained butcher I don’t have a problem with that, and I don’t have to sharpen it as often as I thought I would even though I use it daily. I do take care of all my knives properly, I wash them by hand and dry them immediately (because carbon steel will rust) and I do dress the edges of my knives with a strop.This Knife has been great for a lockdown chef, (me), and it’s value for money is obvious …. I’m very happy with it.

The steel quality is rubbish, I have stainless knives which hold an edge better.