By: Mikey P.Los Angeles,CA
Awesome knife. Super sharp right out of the box. This is my first Japanese knife and I love it and my co-workers love it too! The only setback,they spelled CHEF wrong on the blade. Instead,it says GRAND CHEFF. Other than that,it’s a nice knife,easy to sharpen and very lightweight. Never going back to German knives again.0.3
By: Thom BroganNH USA
The 240mm western-style Grand Cheff gyuto from Sakai Takayuki is a very refined,comfortable-to-use chef knife. From its eased spine to its well-finished handle,it epitomises comfort for long-term cutting. At the same time,its slightly narrow blade made from AEB-L stainless Swedish strip steel (a mainstay steel of razor manufacturers) easily takes an edge that makes cutting happen and finish almost too quickly. Now if only they could make something for cleaning dishes...0.3
For anyone wanting a highly refined blade; a chef knife that has a competent profile while not looking like a cookie-cutter clone of other gyutos; and a blade steel that combines the sharpness/ease-of-sharpening of a carbon blade of identical hardness only without the need for added care - if you want such things,the Grand Cheff western knife is for you.
About the only thing that could be done to make this knife better would be to ease or round the back of its heel behind the edge,but then,if you feel your fingers there,it’s a reminder to improve one’s knife handling skills.