Posted By: John PotterThis knife is made of VG1 steel, which I had no experience with prior to this purchase. I have a knife sharpening business and sharpen at a local farmers market. One of the vendors is a young Black entrepreneur who makes vegan food. She brought her knives to me for sharpening one Saturday and I noted that they were all inexpensive stamped steel products like what you would buy at a dollar store. In an effort to support her start-up business, I bought this knife and a VG1 Nakiri, also by Tojiro, for her business. Three months later, she brought this Santoku to the market for sharpening. I was very surprised - and pleased - at how well it has kept a sharp edge. The knife was slightly dull, as you might expect for a knife that is used daily in a busy kitchen, but it was still quite serviceable. I restored the razor edge that the knife arrived with when purchased, and I noted that it had no nicks in the edge whatsoever. I have sharpened plenty of VG10 knives, and they are almost always slightly nicked on their edge, even when in the hands of an experienced professional chef. The VG1 is a slightly tougher steel and resists nicks and chips. The one caveat for this knife is that VG1 is a semi-stainless steel and will get water marks and faint rust stains if it is not thoroughly dried. Such was the case with my young vegan chef's knife. A rust eraser removed the stains easily, and the knife was otherwise in perfect condition. I can highly recommend this knife to anyone who wants to try Japanese cutlery on a budget.
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