KitoryChef Knife 8" - Full Tang Pro Kitchen Knife - Forged German High Carbon Steel - Ergonomic Pakkawood Handle-Gift Box 2024 Gifts- Metadrop Series

Super sharp. Loving it

This is the absolute best knife I've ever used...Better than the Wusthof I was passed down

Love this knife VERY sharp, cuts through tomatoes like butter. Would highly recommend. Have been looking to see if they make steak knives.

This Knife is sleek and lite in the hand. The one I received came well fitted and very sharp.

This is a great knife. It has an outstanding feel and balance and is a joy to use. The knife fit and finish is spectacular befitting of a much higher priced knife. A great addition to any collection. Construction is excellent and the blade is sharp and durable with the balance making the knife feel very light and agile. I just love the feel of it.

Very sharp and well balanced knife. I showed it to my son who is a chef and he really loved how it worked. I would definitely recommend this knife. It came beautifully packaged too.

I am so happy with this knife. It’s very sharp and I am able to cut very thin slices of both meat and tomatoes with it. I would buy more knives from this vendor. I look forward to seeing how long it stays sharp.

Being a gyuto style knife instead of my usual santoku knife this required a bit of a learning curve to re-learn using a more curved style edge. Where this style of knife excels is with tip and point work and rocking cuts to cut up small/thin ingredients.The knife came in a lovely retail/gift type box and had protectors for the point and the very sharp heel (one "oops" while re-learning my grip). It came already quite sharp, but a quick touch-up with a honing steel made it razor sharp for making extremely thin cuts. The blade is quite thin, so this should only be used on boneless meats, careful de-boning, and on vegetables, but the thinness of the blade makes this work a lot easier because it reduces drag allowing for extremely precise cuts.The vendor specifies X50CrMoV15 steel, which is equivalent to the steel used in Swiss Army knives so reasonably hard, fairly tough, but will require regular edge maintenance with frequent use. Don't be afraid to use a honing steel regularly to maintain the edge between sharpenings - this will extend the life of the knife and make for much easier work. I have other blades that use this steel and they have held up quite well with regular edge maintenance for several years.The only complaint I have with the knife is with the handle - the rivets extend slightly beyond the the wood and makes for a strange feel until you get used to it. This is a budget knife, 'tho, so some compromise on the finish is to be expected. It cuts very well and should be expected to provide years of service with proper care and maintenance.

These knives are surprisingly good value for something made in China. The other knife I have by this brand has become my new favorite go-to chef's knife, and this one doesn't disappoint either.