Damascus Chef Knife, 8 Inch Professional VG10 Damascus steel Japanese Kiritsuke Knife, Ultra Sharp 67-Layer Hand Hammered Damascus Kitchen Knife with Octagonal ebony Handle & Gift Box

ماشاءالله منتج روعه واستخدمته حلو جدا وحاد جدا

Made in china

Very nice reasonably priced chef nice, I use it as my main knife at work, its sharp and well weighted, definitely reccomend

منتج سيء جدا و مش اصلي

I ordered this knife not expecting much from the price tag. As a chef I'm used to knives not being terribly sharp upon purchase, and having to do some work to improve them. This knife blew me away with the fit and finish, packaging and arriving at my doorstep SCARY SHARP. I've been using it heavily over the last month or two, and the blade remains scary sharp. The balance is also excellent, it feels great in the hand and not to mention its absolutely BEAUTIFUL! Cannot recommend higher.

This knife is a fantastic large general use kitchen-knife. My mother one day asked to use one of my tactical knives and of course I obliged! What I didn't realize is that she didn't have a single large knife out of all her accouterments! So, I immediately ordered several mid-range to premium quality knives and the first one we recieved was this WEERLTEM and I am NOT at all dissapointed!! This is an excellent knive! Sharp, perfectly balanced, esthetically beautiful and more importantly my Mom loves it! I HIGHLY recommend.

Knife is pretty and came sharp. However, this is not VG-10 but a high carbon steel made in China and so after only a week of use cutting vegies on wooden cutting board it's already losing its sharpness. I wish they said this up front instead of claiming it's VG-10 and has hardness that should hold an edge. I have a 30$ Stainless steel and it holds edge longer than this knife will. This is probably a standard high carbon steel insert between Damascus looking outer shell like they have in pictures in description. So don't expect this knife to hold an edge more than any store bough knife and in some cases that store knife may do even better. This is not even high-quality carbon steel as I do have one of those and they are much harder to sharpen but hold edge after months of use. I would not buy or recommend this knife unless you are looking for cool looking display piece that you can use to slice through some paper to impress your friends once in a while. Edit: Initial sharpening was too fine. After using for a month, I noticed that sharp end was rolled this is probably due to it being super fine and using on cutting boards seems to do this to knife's edge. I resharpened with a fine stone and made the edge a bit less "pointy" so tomato skins are no longer resisting the cut. Adding starts.