Traditional Japanese Professional Santoku Kitchen Chef Knife – Premium 7-inch High Carbon Stainless Steel Ultra Sharp Knife with High Corrosive Resistance in a Double Bevel Edge, Best Home Kitchen

Super super sharp knife. Great kitchen addition for my cooking needs

The product comes in a very nice box suitable for gifting. Everything about this knife -- the look, the feel, the heft, the materials -- say "this is the good stuff."In the Samurai movies, when they are sharpening their swords, they drop a piece of silk onto the blade. When the silk splits cleanly just from falling on the blade, they're done. I didn't have any silk handy, but I suspect if I had tried it, it would have worked. This knife is sharp.I'll bet I'm the only one doing a review of this knife that studied metallurgy for four years. That allows me to tell you that this blade is made of martensitic stainless steel with a chromium content of about 13%. Martensitic refers to the crystalline structure of the steel. Steel can take on a lot of different characteristics depending on what is in it and how it is cooled. You get Martensite by fast-quenching very hot steel in cold water. It is the hardest form of steel. You want this in a knife because it will hold its sharpness longer and better than softer or tougher steels.All up, this is a fine instrument, well made, by people who know what they are doing.

Amazing for the price - it's well-balanced, sharp, and strong. I thought onions were hard until I used this knife. However, it's prone to rust - so dry it immediately after washing it. I wish it came with a sheath.

First thing is the beautiful box this "Traditional Japanese Professional Santoku Kitchen Chef Knife" comes in. I'm already smiling before I even see the knife! Opening it up gives me my first look at what is also a very beautiful knife, with its gorgeous rosewood handle and etched inscription on the flat of the blade. The description calls this a full tang knife, it's actually a through-tang, not a full tang. You can see in one of my pictures where the tang comes out at the back of the handle and has been flattened off, so you can tell that it is a true through-tang, which is a great design in itself. It's absolutely razor sharp right out of the box too.Personally, I'd call this a good buy at the $43 price tag that's currently on it but, with the $20 coupon they have on the page right now, that's an outstanding deal! The one thing that throws me a little is that this "traditional Japanese" knife is made in China. Huh? I'm very happy with this knife regardless and would definitely recommend giving it a try in your kitchen!

The product description is “japanese” knife but it’s made in China.

I'm no chef by any means, but having a nice sharp knife around the kitchen is always nice. Feels nice and sturdy, and mine came super sharp, and I haven't had to sharpen it again yet. I dig it.

One of the joys of a good Japanese knife is they are light. Not this thing! The weight and blade depth makes it feel much more like a heavy western chef's knife than a lightweight, delight-to-use, santoku. (and I have several.) YMMV, but I was disappointed.

So many great things I can say about this knife. First, it cuts like a dream! Goes for a really long time without having to be sharpened. I love the look of the handle and it doesn't scratch easily. I'm doing this review a few weeks after receiving the knife, and I can definitely see us using this knife in our kitchen in the long run. Would highly recommend.