Average rating is 4.7
By: Audrey McMillenVentura, CA
Got as a gift request from the boyfriend who is really into cooking and he loved it! Uses it every chance he gets.0.3
By: Edward GutmanBaltimore, MD
Not the heaviest, but very sharp. Great for veggies0.3
By: RoyLondon, UK
Nice weight and thinness allow slick cutting - not as highly rated as it should be. Much improved if thinned somewhat and the belly flattened slightly. Can take an edge better than VG10 is reputed to take - comparable to what I can get on aogami steel. Doesnít hold it as long. However, I use full shinogi depth as bevel on l/h side (a sort of flat back) and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.0.3
Great value for damascus cladding.