Japanese Chef Knife, 7 Inch Santoku, Professional Grade - Damascus Stainless Steel Chef’s Knife with ‘Tsunami Rose’ Finish - Ultra Sharp, High Carbon Kitchen Knives - Quality, All Purpose, Precision

Very sharp and easy to use far better than comparable items.

I have quite a few $300 to $500 high-end EDC folders so I am very familiar with high-quality blade steel and this 7" Santoku Japanese Chef Knife is no exception. The VG-10 super blade steel in the center is encapsulated by 33 layers of stainless steel on either side for a total of 67 layers. This blade composition makes the cutting edge very hard at HRC 62+ and the whole blade is still flexible enough to withstand bending during normal use. The grind angle is 8 to12 degrees per side and makes this blade a very thin edge and super sharp. The angled bolster makes pinch gripping very comfortable and natural. Since the blade, bolster and tang is all one continuous piece of steel there is no gap to harbor any dirt or bacteria and also makes for a very smooth eye-pleasing transition. The G10 grip handles are fitted perfectly and super ergonomic. The weight of this knife is just right, holding just the handle will give a very slight front heavy if you want to chop, and pinch-holding at the bolster will give a very slight tail heavy when you want to do slicing cut and for precise control of the blade. The overall fit and finish of this knife are superb. This knife cut like a dream and I particularly like the feel, balance, and the Damascus pattern. The only drawback I could think of is the knife is so perfectly finished and so beautiful I found myself taking extra steps to pamper it. I would not let it lay on my stone counter top to prevent scratching it, I would wash it immediately after use and hand dry it with a dedicated towel and carefully and slowly insert it back into the wooden knife block. You might say I am a knife nut and yes, this nut highly recommend this knife to anyone who appreciates and enjoys working with fine tools.

I have to say i was somewhat dubious of a knife for under $100 with vg-10 steel and a Rockwell hardness of 62+, for the most part its a good knife:Good:The handle is good and very comfortable and allowing for multiple gripsThe knife is pretty well balancedThe blade itself looks nice, the damascus pattern is good, the manufacturers stamp is maybe a little deep in the blade for my tastes but its not too intrusiveUsing the knife felt good, it was sharp and the food release was good cutting vegetables and meat. I cut potatoes, sprouts, eggpant and sliced cooked steak all with ease.The bad:The QA process seems to be lacking a little, the blade is ever so slightly warped to the right in the back 8th of the blade at the heel, its hard to get a picture of because you need to look at the blade from the tip and the camera only focuses at one point. Its easiest to see looking from the tip to the heel though its visible from the other end, its not really bad enough to see straight on the edge though.I am a little concerned about sharpening and if i will be able to get it consistently sharp at the heel with a whetstone and maybe if it would damage the stone but i don't think its warped enough for that.Overall a pretty good knife, it cuts well its nice to hold and its well balanced. The edge is not perfect, but it does its job.

Beautiful knife, that practically made me lose a finger the first day. A very sharp, and heavy knife that just helps chop things down in any way you like. Despite the heavier grade of steel, it doesn’t behave that way. It needs to be honed almost before every use, which I would assume heavier grades of steel would need far less since they should hold their edge better. It’s also a very thick knife, which makes it hard, even with its hefty weight behind it, to cut simple things like onions.I’m not saying that they’re not being truthful to what this knife is made of, which is a Japanese style chefs knife, but maybe that I just don’t have any experience with them to know any better. I’ve used German knifes nearly my whole life.

This knife is sharp, well-made, well-balanced, and it’s beautiful. I knew that I wanted to get a high end chef knife to use, but I didn’t want to spend a bloody fortune and buying one. I also knew that I wanted to have a Damascus steel type chef knife.This knife completely fit the bill and checked all of my boxes. The Damascus steel is *actual* Damascus steel, not a print on the blade. Highly recommended. My only disappointment is that there are not more of this particular brand.