Average rating is 4.5
By: SebastianSt. Paul MN
I could say a lot of good things here so Ill keep it simple. I like this knive very much.0.3
By: Pat BarnesVictoria,TX
Got it about a week ago. The edge was a little irregular OTB so I put it on the 400,then 1K King before the %k Rika and a final strop on an 8K stone. Ridiculously sharp! Sliced/chopped a bunch of stuff for sides for a pot of Posole Stew. Radishes so thin you could read through them. BE SURE to wipe it clean and dry,though. I was a little slow after washing it and it rusts quickly. A little Barkeeperís Friend will get it shiny again. A great little knife,especially for the price. Thanks,Mark.0.3
Excellent knife for the price. Light and well balanced.0.3
Fun little prep knife that takes a wicked sharp edge.0.3
By: john james..oregon.................................................................................................................................................................................................................```````````
This was an excellent purchase,and an excellent little knife. Sharp as the devil. A great addition to my roll...0.3
I really wanted to like this knife but it chipped within an hour of basic prep work.0.3
By: jim tgreensboro,nc
Great little knife for the price. Not extremely sharp oob,but nice steel that sharpens easily. Great service.0.3
Fantastic knife! 0.3
By: jason smithfort lauderdale,FL
I purchased the 120 mm petty and it is an incredible knife. so much so that my sous chefs have now purchased a 120mm petty and a 210mm chefs knife as well as i have purchased a 210mm chefs knife. great knives at great prices.0.3
By: Marcel BiesenbeekVijfhuizen,The Netherlands
Nice small sharp knife,i am very happy with the purchase,i like the looks. Service was good and shipping to Europe was fast! One happy customer0.3
By: Rob BabcockSioux Falls,SD
Light,sharp & ultra-cheap; what’s not to like? Sure,the handle is cheap and the ferrule is hard rubber. So what? The blade is miraculous at the price. It takes a hair popping edge in the time it takes to talk about it. 0.3
It could be more "refined" but then it wouldn’t be thirty bucks. Jump on the Tojiro ITK line before Mark comes to his senses and prices them rationally vs the competition.
Overall,I like this knife. I like the blade better than the handle. The blade: easy to sharpen,takes a keen edge,a little thick. The steel isn’t too reactive,just a bit of a patina so far after six weeks or so.0.3
The handle: I’m a lefty,so I whittled/sanded down the asymmetrical D-shaped handle to be more lefty-friendly. Still,I’m not crazy about the oval shape. With a round handle,this knife would be the bee’s knees. I got this knife not too long after the CCK 1303 cleaver. I like this Tojiro,but I LOVE the cleaver.
I use this as my paring and garnish knife. It gets and stays super sharp,better than anything else that I’ve seen at this price. The fit and finish is less than great,mine had a loose ferrule,but it’s a minor issue on a good knife.0.3
I ordered two of these knives last year with the intention of keeping one for myself and giving the other to my grandma for Christmas. She’s an old country girl from the bootheel and I chose this knife because she had worn out her old paring knife. I sharpened the knife after it arrived and explained that she needed to carefully wash it by hand and dry the blade immediately to keep the blade from rusting and that she couldn’t use her glass cutting board with this knife or it would quickly lose its edge. She tells me every time I see her how well it slices and cuts. She really enjoys using this knife. I picked it up a week ago to sharpen it for her and to my surprise it would still barely shave arm hair. She had obviously taken very good care of the knife,but holding a shaving edge for 5 months is very impressive for a knife that is a fraction of the cost of most Japanese kitchen knives. I have been using mine in the kitchen as well and this little knife is a joy to use. This knife may not be perfect for professional chefs,but if you’re looking for a fantastic user in the kitchen,this knife is the Mora of kitchen knives.0.3
By: Markos Lissanu Toronto,Canada
Amazing knife. Would like to say that this bad boy needed a little polishing/ stropping right out of the box. When that’s done it will shock you how sharp it is. 0.3
By: BobMorehead City,NC
This knife is probably the best value of any knife I have seen. It was sharp out of the box but just a few passes on a fine stone and then on a strop,and it was,within literally 3 minutes,one of the sharpest knives I have ever seen. I would recommend this knife to someone who wants to give freehand sharpening a try. This knife will let you know very quickly if your technique is good or bad,and it is not that expensive to begin with. Beyond scary sharp,this one is Zombie sharp.0.3
I’ve had this knife around 2 months now,and it’s 100% my go-to knife these days. I only wish there was a 180mm version available.0.3
-Edge retention is fantastic,as well as ease of sharpening. I’ve been putting it on an Imanishi 1k/6k combo stone,and have been able to put a faint mirror polish on the edge with very little effort.
-Price. I don’t think anyone can argue this combined with the quality of the blade make up for a can’t-miss bargain.
-Although the blade has it’s highlights,it’s one low point is that it will rust in minutes.
You have to (i repeat: HAVE TO) keep the blade constantly dry.
I’ll find myself slicing shallot brunoise,and by the time I get to the second one,it is dragging rust off onto the shallot.
It’s not enough to be a deal breaker... Just wipe dry between every task,and give a light scrub (carefully,unless you intend to remove the kurouchi finish) with a green scrub pad at the end of the the day.
Dry,oil,and put away.
-Unevenness between ferrule and handle - at least a solid 1mm off. This bothered me more than any of the other cons I’ve mentioned,mainly because it was the one that was the easiest to remedy.
I simply wrapped the ferrule in one layer of plastic packing tape,and took a fine-grit sanding sponge (the sponge will give you more control than paper),and worked my way around the handle until it was smoothed out and seamless from ferrule to handle.
My review may look more like a negative review than positive,but i still give this knife 5/5.
Now if I can just find a saya to fit this knife.
Great knife,takes killer edge,only complaint is the sticker on the handle... i removed it and it was all goopy,and the finish was a bit rough but nothing an a little high grit sandpaper didn’t take care of in about 2 min.0.3
By: CPSSan Diego
Great knife for the price. Keeps the edge well.0.3
I wanted a petty,and this knife is unbeatable for the price. I give less than 5 stars because you canít give 5 on a knife with such a crude handle. HOWEVER: You are buying this knife for an incredible steel at an insanely low price. I got tired of the kurochi finish,so I got it off with a green scrubby. Then sanded the handle so it was more uniform with the ferrule. Now,I have a knife that with a GORGEOUS handle that would easily cost 100+. This knife can take a wicked sharp edge,and I have it highly polished at about 10 degrees. This makes all paring and light chopping a breeze,and requires little steeling. If you need a paring knife that can do some of the bigger petty work,then look no further. As always,props to Mark and CKTG.0.3
By: WilburSpring City,TN
Very sharp - for my usage it wonít need more than the steel for a long time. Nice Knife!0.3
Great little knife that can be the sharpest blade in your bag. I have already bought more and given them out as gifts.0.3
By: bob luhrsredmond,wa
this knife is specially good for trimming fat off meats like steaks easily and safely. It has a fine point that reaches the narrow places where fat is trapped in the meat and quickly releases it. Great useful small knife. Combined with the 150mm version,this makes an ideal set to have handy. I spray with Pam frying pan spray which sticks very well and avoid always having to oil the knife.0.3
By: bob luhrsredmond wa
great knife for trimming fats from meats and similar tasks where the fine ultra-sharp point makes it so easy. Along with the 150mm it makes a great combination.0.3
By: bob luhrsredmond,wa
Best steak knife ever! I can cut any meat even a tougher steak at my plate into very thin slices and it vastly improves the meal experience. Highly recommended for either paring and/or table steak knife!0.3
By: bob luhrsredmond wa
I have this 120 and the 150. I am just a single guy and home cook. These knives take an edge and lose an edge fast. I am talking a month of fairly light use it loses the killer edge it came in with. My solution is a couple of balsa-magnetic strip strop blocks (about 12 bucks from this site) and some of "ken’s" CBN .5 and .1 micron spray. I bought a steel plate from Lowe’s 12" x 4" for about ten bucks and use that with some stick on rubber feet to grab the magnetic strips under the balsa. A few sprays and I can use wet or dry after that,first the .5 then the .1 (you knew that). I predict this will go on more than a year or two before I need to remove more metal up higher on the blade,in which case I keep one 1000/6000 and one 10,000 grit stone. The stones are enough to remove even fairly large chips,surprisingly enough. These ITK knives give the lowly home cook a chance at the finest edge available with almost no investment for a lifetime. The edges can be a bit wavy,but performance is not affected. The grind,or downward slope of the blade is thicker to resist breakage and chipping,so they are not as acute. This is made up with a softer steel that grinds to a finer edge than the harder steels. The rugged look belies the wonderful cut you get when you understand and care for the killer edge on it. You can get the most amazing sharpness from just good stropping with compounds .5 and .1 once in awhile on this responsive steel. 0.3