Average rating is 4.3
By: DCCentral CA
I give this one 4 stars,the grind could be a touch more even side to side. But for the price point of this knife it’s hard to beat. I’ve used it on the line for a month now and with care it have remained like new. I also just rebuilt one from a fellow cook that didn’t take care of it... The repairs I made where eazy enough and getting it back on the line was not time consuming. Easy to sharpen and the edge lasts a reasonable amount of time. Again for the price this is a great entry level knife to get used to Japanese knives.0.3
By: U MOntario,Canada
The knife is light and super sharp right out of the box. I love the blade design a bit thicker close to the handle and slimmer towards the tip of the blade. The cutting performance is nothing I have ever seen before,fantastic. The only drawback is that this steel rusts very quickly and I have to clean and wipe dry the knife right away.0.3
I’m a fan of carbon steel and the edge it will take and hold,so a carbon blade at this price had to go in my picnic/tailgate kit. After a month of use I bought another for home. Run it over your waterstones to even the edge,then keep it sharp on a pair of ceramic and glass sticks for an amazing edge. You’ll never fool anyone into thinking this is a $300 knife,but when you use it,you won’t believe how little it really cost,either. Treat it like your good cast iron fryer,and it will last as long and age as gracefully.0.3
If your looking to play with white steel it’s a decent knife,if what you seek is a tool for everyday professional kitchen production by the DP series or the Fujiwara carbons if your so inclined. Below averagr FF but you get what you pay for.0.3
By: M KMA,USA
Shipping and Delivery were outstanding. I had the confirmation that it had shipped only one hour after I bought it.
Now to the knife:
This is my first Japanese and first Carbon Knife,so keep that in mind.
I have just used it to make fried rice (chicken,bamboo,carrots) and it is the sharpest knife I’ve ever used. Sliced right through everything without any pressure.
The knife itself has a three layered blade. Initially I forced a patina on it with mustard/water. Be careful: I left it on the first side for 12 minutes and already had a tiny red rust spot on it. The second side was perfect after 10 minutes. After that I sliced a steak in half and left the knife in it for about 5 minutes. It looks amazing! The mustard left a golden pattern on the outer iron layers and a grey pattern on the carbon steel. The steak gave the entire blade a blueish tint. It looks unreal!
Furthermore the patina has almost completely removed the carbon steel smell!
The handle is practical,but feels and looks rather cheap. Since I was planning on rehandling it myself that’s ok. The balance is at about 1cm into the blade.
Great first Japanese/Carbon knife for me. I was a little worried that I might not like the feel of Japanese knives,but at this price I thought I couldn’t go wrong,and that belief is confirmed now.
For the price,this is a very nice knife. The fit and finish are not great,but I didn’t expect them to be. The knife is sharp and resharpens easily. I wish it were a little lighter in weight,but that is just my preference. A great purchase for the price.0.3
Scary sharp,holds an edge,amazing value. Just take care of it! This is a $50 knife that cuts like a knife costing 3 times as much.0.3
By: stevetoronto ont canada
I just got this knife an its killer. super sharp at a great price. I am a chef and this is now my work horse knife. I striped the lacker finish off and put a mustared patina on it and it looks mint. thanks cktg i love my new knife....0.3