Average rating is 4.5
By: Chef BillSavannah,Ga
Great high carbon knife and it gets razor sharp on a fine ceramic stone. I have used the Sebatier Au Carbon and the edge is comparable. Be cautious of spotting and I recommend cutting massive amounts of onions to "season" the knife. The acidity in the onions will give you a natural petina and although it will lose it’s shine the knife won’t rust as long as you keep it clean and dry. Avoid harsh chemicals and always hand wash. I rate this knife a 5/5 for the price a 4/5 for user friendlieness and a 4/5 in design. It is a perfect knife for someone to learn with high carbon blades. Happy cheffing!♨👍0.3
great steel,great price,pretty good handle0.3
Great purchase. It’s the best $80 knife I have (and I’m a knife guy). 0.3
Once you take off the faux kurichi and oil the wood it looks like a higher value knife. I love mine,it does what I need it to do and it takes a wicked edge. I’ll be buying the 210’s as presents for a long time.0.3
By: richardWalnut Creek
this is an excellent knife.0.3
I also bought the 120 petty knife.
I have three other gyutos,I like this one because of the length and the knuckle clearance.
It is a knife that needs to be used by someone who can care for it and sharpen it.
A great value!
By: RIchardWalnut Creek
I meant to add five stars to the latest review,can you add it?0.3
I love my knife! I took off the ’koruichi’ with lemon juice and a green scrubby and oiled the snot out of the wood. So much nicer looking. No one knows it is an $80 knife. I couldn’t be happier with it. If I didn’t have to oil the wood so much it would have been five stars.It truly is a workhorse and I’ve only had to sharpen it once after three months of use. It see a ceramic rod every other day...0.3
By: Guy CharronCantley,Quebec
Love the knife. Very sharp and even grinds. Still looking good and shiny after 2 months of regular use.0.3
By: JacobMont Vernon,New Hampshire
Nice knife for beginners with carbon such as myself I use it on the line at the restaurant daily its pretty reactive so wipe after every task holds an edge for me about 4-5 days. One thing I did notice was that the knife is ground 50 on one side and then beveled slightly less on the other none the less a great knife for everything I use it for lots of veg breaking down beef and chicken only thing I don’t like using it for is fish. The only downside is the finish comes off easily and the handle has to be oiled very often not a big deal considering its 80 bucks. Once I am confidant with my sharpening skills on this I’m going for a richmond laser 240mm aogami super gyuto. 0.3
By: Sandy Y. Vancouver,BC
I love this knife! It keeps it’s edge extremely well! I honestly haven’t sharpened it since I got it back in 2012. I’ve processed at least 60lbs of black cod with it,a quick hone with the steel and you’re good to go. Very good beginners knife but,watch your fingers! The only downside about the knife I got is that it’s bent a bit,so the blade isn’t fully straight. I don’t really have a problem with it though.0.3
Excellent product that cuts surprisingly well.0.3
I’ve had this knife for about a year now,so its about time I went about writing a review. 0.3
The good,the steel is amazing. It takes a wickedly sharp edge,sharpens extremely easily and will hold and edge for quite some time. The grind is great,it breezes through produce,and it feels great in my hand,at least.
The bad,the cladding steel is reactive as anything i have ever seen. I honestly cant get it to stop rusting. Ive tried forcing a patina and I wipe it down religiously,yet it still turns orange/brown. It occasionally discolors onions and the like. Also,the fit and finish leave a bit to be desired.
Overall,Its a great deal for the price,but I would probably save up and spend 20 dollars more on one of the other shirogami knives on this site.
I also should mention that this site is amazing. the selection,pricing,forum,and customer service are phenomenal. I can’t imagine buying another knife anywhere.
By: CotyOcean Shores,WA
Loved this knife right out of the box. Great weight,nice edge and the price was such a deal. The black part of the blade was a little rougher at first than i xpected,but over the past couple of weeks it has smoothed down considerably. I would definitely recommend this knife.0.3
By: Bill HartigAlbuquerque New Mexico
Nice steel,takes a wicked edge. Edge retention is what you would expect from white #2,but I am an ok sharpener and it only takes a few passes on my king 1000 to bring it right back. A little thick and rough kurouchi,but I like projects. I have thinned it a little and it responded quite well,very little wedging. This is my first gyuto as I am a cleaver user,trained in Chinese cuisine. Shipping and customer service I would give 6 stars if possible. Great job Mark.0.3