TUOHoning Rod - 8 Inch Honing Steel - Knife Sharpening Rod, High Carbon German Steel with Ergonomic Pakkawood Handle in Gift Box - Black Hawk Series

This is a very nice knife for the price. I wanted a full tang, check. I like to cook and saw this knife and thought why not so I'm learning how to use it correctly. I'm getting there. The edge is very sharp and it goes through veggies like butter. I've forbidden the family from using it because I don't want to find it one day looking like they were trying to cut the heads off of nails (like my other knives!) So far I'm quite impressed with it. I need to learn how to properly sharpen it. Quality is great, the handle and tang are pretty well matched so it feels good in the hand. the box was quite pretty but honestly I pitched it because it's not going to live in the box. I like the heft also. I will likely have to come back and update this review as I get used to using it more. At first blush, this is a very well made knife, so far I've enjoyed using it.

This is a very well-designed, ergonomic, very very sharp as delivered Chinese vegetable cleaver. I have much more expensive knives (Global brand), and use this instead almost exclusively for chopping/slicing tasks. It's lightweight and the edge it comes with is very sharp. The steel isn't the best, and, after 24 months of use, I can see micro-spalling/micro-chipping on the edge. I've only touched the edge up with a ceramic steel, and mine could use real sharpening at this point, though it still cuts well -- just not as well as it did new. I've bought 5 of these from Amazon, one for me and rest as gifts. I've generally bought them when they're heavily discounted into the $15-18 range, and at that price this knife is just a crazy value. Everyone I've bought them for loves theirs, and if the steel isn't the best, and doesn't hold an edge as long as the best powder-metal steels, you could replace the entire knife for about the price of one professional sharpening.

For the price this is a very nice knife. The finish on the handle could be a little better but the blade holds an edge very well and sharpens very easy.

Got this knife not long ago, used it right out of the box and worked ok (not super sharp like you would want a carving/slicing knife to be) but was sharp. I honed the blade a little and it was good and sharp. The steel seems to be pretty good and holds and edge well, just be careful if you carving a bone in roast, blade can get dull quick if you hit a bone.As others stated the handle is the problem. I have large hands and it sorta fits, a bit small for me. The riveting is poor quality, and do poke your hand (a little sanding and problem solve. But you, the consumer, should not have to fix the sellers quality control problems).Overall I like the blade, I like the look, I like the shape of the blade and the quality, but it is a an inexpensive knife and for the money it is not bad.If you don't mind fixing a few problems, it is a good knife. Regardless, I am still not 100% sure I am going to keep it.

i will reprint an answer i gave on the ques. pagegot mine last week, it is shave sharp right out of the boxwill shave hair, not a couple hairs but left a 3 inch pass bare skin on my arm.also cuts paper with no effort, you can cut paper with no resistance. also cuts salmon skin clean first pass no effort.unless you are samurai sword smith you will make the blade duller . not many people have the skill to make this blade sharper.i have seen and used blades that are sharper but they were $300-400 knife and were sharpened by a pro. i am a dam good dyi knife sharpener and i can not polish a blade better than i received last week. on a good day i can equal the edge but i can not do better.for the first few months i will strop on leather, i personally would not even steel this knife until decent amount of use makes it dull.(tip don't let it get dull, always sharp)i will strop mine 5 pass each side twice a week on leather. if you keep it sharp it should stay sharp. a chef does not have time for leather, uses steel for speed and convenience, but i am a home hoby cook so i can waste time and do as i like. i like leather and buffers(with compound).i still like a blocky wood handle when i am cutting up a large amount of bloody meat. this knife has a great handle but can be harder to hold onto than a old block of walnut.i bought 20-30 old ass knives when they banned them from kitchens back when. so i will always have a rusty beater for cutting up a messy carcass.for awhile old high carbon wood handle chef and kitchen knives were dirt cheap.

I very much like the heavy feel of the knife. It feels substantial. It came sharp and instructions tell one to handwash sharp knives, never put them in a dishwasher, and clean off acidic stuff like tomatoes immediatelyI bought a full set of these knives. I think the instructions about knife care, was the most important part of the buy. I tossed a bunch of low value knives and carefully sharpened a few I kept. Furthermore, I hate to toss more old knives, but the new set is all I need, they have a better balance, and space is at a premium.

Extremely impressed with this product !! I absolutely love it!! And... it comes in a beautiful box that I can use... to take with me, when I travel. Such high quality for this price... I couldn't believe it !!

It's a 40$ knife. It cuts good and looks nice.The fit and finish is off. You can feel the rivits coming out of the handle and the blade to bulster isn't flush. Keep it clean so food doesn't get in there.Comes sharp. Idk if it lasts. I looked up the steel and it seems to be used primarily for hole saws. It's probably a softer steel because my knife strip has already left scratches on the blade.It's a cheap knife. I wanted a 10 in, full tang, gyuto style knife, and that's what I got.