MITSUMOTO SAKARI7 inch Japanese Santoku Chef Knife, High Carbon Stainless Steel Kitchen Cooking Knife, Professional Hand Forged Chef's Knives (Rosewood Handle & Sandalwood Box)

The Nakiri knife is an excellent, capable knife at this price point. I use it mainly for cutting vegetables, so I use it as more of a specialist knife, and in this area it excels. With it's "flat-ish" (almost straight) belly, forward slice chopping through ingredients are a breeze and mincing garlic can be done quickly with ease. I LOVE its aesthetics, although I've heard that the Tsuchime finish doesn't always prevent food from sticking to it, I still think it works better than knives without the finish. It also looks great if displaying it on a magnetic knife holder. I appreciate the stainless content of the blade which makes maintenance a lot easier. Although the 9cr mov steel is not as high-end as other knife steels, it really is the heat treatment and blade and edge geometry that count for me. It will shred magazine paper all day, but maybe not hold an edge for as long as the higher-end steels. I always hone with a ceramic stone and leather strop often anyway, and I'm not a professional chef who has to prepare ingredients for hundreds of meals on a daily basis. On an emotional note, I think its a functional work of art that also makes food preparation easier and fun and gets me excited every time I use it.

This is an attractive, sharp and sturdily knife. However, it should not be described as having a stainless-steel blade. At best, the blade is stain resistant. It is more like a true carbon steel blade. In my experience, the blade will rust if exposed to moisture without being cleaned and dried. It should never be placed in a dish washer. The manufacturer evidently concedes that it's not stainless-steel by including a small container of oil for coating the blade between uses. This is not a criticism. Stainless-steel blades do not get as sharp as carbon steel blades, because the stainless blades are softer and more flexible. Because this knife is carbon steel, it will give a sharper edge that holds up well. The downside is that it will require a bit of extra care. Simply wipe it off immediately after use and coat the blade with a bit of oil from time to time - any cooking oil will do.

I have the whole collection. Great knives, very sharp. Must remember though, these are carbon steel. They will rust if you don’t dry them and oil them occasionally. They are NOT dishwasher friendly.

It definitely looks just like in the picture! And i love it. Qualitys really good i love the grip the blade thickness and sharpness really is good of use

Arrived in a nice wood box, cute gold and black envelope and included bottle of knife oil, which is curious. I'm not sure why there is oil because this is a stainless steel knife not a high carbon.The blade is sharp, the clad pattern is nice and wavy. Hammer marks are nice and not overly deep.Slight issue with the handle. Theres a fingernail width gap on one side and the two pieces could be more flush.The whole knife is on the larger end for a petty knife.Overall its pretty decent for the money.

got this for my boyfriend as a gift and he says its great! loves the ease of use and durability. he works sushi and has even had comments from his co workers about what a great knife he has. he loves the k tip.

Very sharp out of the box and high quality

The cleaver is a tool of excellent quality that has some weight to it. The cleaver's handle feels good in your hand and the blade is razor sharp and perfect for cutting meat. The cleaver is beautiful and well made with a thick blade and as a bonus it comes in a well packaged wooden box. In my opinion it is an excellent example of Japanese quality and manufacturing techniques.