Satake Made In Japan High Carbon Steel Chef's Knife (804-059 Small Santoku Blade 150mm) Natural

We were looking for a non-stainless carbon steel knife as they are generally easier to sharpen than stainless knives. This never discolored when exposed to acidic foods. We did not like the balance. Otherwise it is a well made knife for the price.

I love the feel of this knife. I was very disappointed with how sharp it was. A quick look and I found they had made a rough secondary bevel. I have always sharpened my “right handed” knife with no secondary bevel on back. I chose to do it the hard way and sharpen the secondary . The knife is steel, not stainless. The feel when sharpening, is great. It took along time usesing my 400 stones toget rid of the secondary bevel. Once I got the shape I wanted, it was a quick trip thru I the other stones. When done, I got a 105 on the tester and a trip to my prep tableJust FYI, a double edge razor tests at 65 and a razor knife (box cutter) tests at 165 so any knife that tests at 105 is super sharp. I chose this knife because I’m old and have alway felt that carbon steel knives sharpen sharper then stainless steelI saw some reviews claiming it’s too small. Don’t you know how to convert mm to inches? 65 years a go I learned in grade school that the conversion factor was 25.4. So divide 120 mm by 25.4 and you get about 41/2 inches. The knife is available in several larger sizes as well

After just 2 uses this knife began to massively rust and discolor. I hand washed only and dried it immediately after each time. I have a replacement coming, will see if it does the same thing. It’s really unfortunate because the knife is beautiful and works well.Update: Ended up sending back the replacement as it did the same thing and rusted immediately

So excited when i ordered this knife as a first for me 'Do own a host of Chefs and Filletting knifes which is my primary interest in knives.Recieved this knife after a lengthy wait and was stated they are razor sharp !! which was a NoNo far as i am concerned.Anyway no problem as i have a host of japanese Waterstones and was eager as a Beaver to get in and sharpen as well as test the hardness of this steel.Was really Dissapointed ans i had a burr onthe blade withing five to seven passes and still proceeded to put the blades axis over five different waterstones for ffinal outcome of the blades sharpness and quallity.In all honesty at $ 84 odd dollars this knofe cost i doubt it would be worth $30 in my opinion though blame myself only for buying online and from a dealer unknown to me.Just a Heads up for others who may think of purcahsing same Deba..

Much smaller than I envisioned. It doesn’t really compared to my everyday kitchen knife, I bought wet stone sharpeners to sharpen it and it takes forever