YoshihiroKurouchi Black-Forged High Carbon Blue Steel Stainless Clad Kiritsuke Japanese Multipurpose Knife Ebony Handle (8.25" (210mm) & Saya)

I own numerous knives, including a Shun Nakiri, a couple of Sabatiers, some Victorinox Chef knives, a Mercer Santoku and a Japanese carbon steel Santoku and Nakiri. The Japanese carbon steels are my favorites.My Yoshihiro Carbon Steel Kiritsuke is my latest addition. It was super razor sharp out of the box. I have only used it a handful of times in the months that I've owned it. I've generally reserved it for jobs where I detected the slightest amount of drag from my Japanese Santoku. I also use it as the standard to gauge the level of sharpness of my other knives. The balance is right at the heel; it's my best balanced blade taking the number one spot from my Mercer.I called the company and spoke with a gentleman who said that he remembered my order. Further into our conversation, he stated that he had also sharpened my knife before packing and shipping it out. I was impressed from the customer service side.I'm given much satisfaction with the addition of such a high quality knife to my collection. The Yoshihiro Carbon Steel Kiritsuke is easily ten stars, but I can only give it five.

having recently learned the importance of knife maintenance and the difference in steel quality and edge retention, i invested in this kiritsuke for myself. what an amazing piece to utilize in my kitchen! out of the box, its sharpness read ~163-180 BESS

Love this blade. It's beautiful, useful, easy to maneuver with great balance, and sharp. Very sharp! That said, because its a Japanese blade, it's thinner, hence sharper. Downside to that, is it can dull faster and the tip has a very high chance of breaking off (mine did, luckily not in my food). I continue to use this blade despite the broken tip, but fair warning, it requires more care and protection than your standard European blade. Also, it you sharpen it yourself, make sure you're doing it at the correct angle as well. One last thing, it can rust, so make sure after washing (hand wash only), you really dry it. I do love this blade, but the tip breaking from very light use nicks a star off the rating. If this is a deal breaker for you, keep in mind, a lot of Japanese cutlery suffers from this issue, so you may want to stick with European style blades.

Razor sharp out of the box. Very happy with the ergonomics and craftsmanship. Shipped very fast.

Mi hobby es la cocina y me gusta tener los mejores implementos.Estos cuchillos Yoshihiro Azul Alto Carbono son los mejores que he tenido, tienen un mayor filo y la sensación de corte es única, muy superior a los de acero inoxidable.Tienen un buen balance en la mano y son muy bellos.Su filo los mantengo con un afilador alemán de diamante, la combinación perfecta.

Love the handle and style, also very sharp. The tip of the knife was so extremely thin I could bend it back and forth with my fingertip. I snapped the tip off twice, not once but twice. First snap was from grooves in a cutting board. Grinder the tip so it was rounded and wouldn’t catch, but apparently it wasn’t enough. Ended up snapping it off again.Good knife but not durable at all. This knife is for home use. Would not recommend for professional use as I’m a chef of 10 years and have always used Yoshihiro knives. But this is the first one I’ve had that’s been so flimsy. Not worth $249

I got this knife about 2 weeks ago. I am a sushi chef. I don't use this knife that much only for vegetable prep. Well made I like the square handle. Costumes service is great. Shipping was fast.

Cow Dao, professional fish killing is good