Sunnecko8 Inch Chef Knife Professional, Sharp Kitchen Knife Damascus Chefs Knife Vg10 High Carbon Stainless Steel

My Fiance loves to cook. He also loves to watch shows like Forged in Fire. I didn't know what Damascus was before that. I bought this knife as a Christmas gift and he absolutely loves it. He now wants the whole set, which is gift ideas sorted for the next few years! Haha. He has had to sharpen it a few times, but it has seen a lot of wear. It doesn't like bones, they dull it quite a bit but I guess they would dull any knife. It is his pride and joy in the kitchen. He says it feels good to use, has good balance, whatever that means, and is razor sharp once sharpened. I think it looks great. I got the chef's knife and will be looking into others in the set.

Bought for my son in law. He loves it for his kitchen. He's the cook in my daughters home. He says it is really sharp and hasn't dulled. He's had it for awhile.

Super sharp, beautiful design. Great quality and worth the price.

This knife is the real deal. I've using for 2 months straight, at least 3 hours a day 5 days a week still has a nice edge on it. Probably will sharpen it towards the ofrhe month. For the price paid $50.00 it's a steal. Well built hold up in a commercial kitchen.

nice Knife perfect for professional kitchen work

Good value with the 20% discount. Needed a mid quality knife with a synthetic handle, something that the wife can throw into the dish washer because she refuses to wash knives by hand.This is not the knife I would choose for me though, and here’s why:The handle is too thin and rounded, not suitable for my big hands.The knife was ok sharp out of the box, but after some easy sharpening on 1000 and 3000 grit whetstones it turned out great.

The media could not be loaded. Here's the Standard Review for the Sunnecko Chef Knife 8 Inch, Damascus Kitchen Knife Japanese Chefs Knife. The Sunnecko chef knife is made from 67 layers of high-carbon Damascus steel, ensuring exceptional strength and flexibility. The beautifully patterned blade is not just for aesthetics – it enhances performance by maintaining a sharp edge longer and resisting rust and corrosion. Hand-sharpened to a razor edge, the 8-inch blade offers precision cuts with minimal effort. Whether you're chopping vegetables, slicing fish, or carving meat, this knife delivers clean, accurate results every time. Designed with a comfortable, ergonomic Pakkawood handle, the knife fits perfectly in your hand, reducing fatigue during long cooking sessions. The handle also features a full tang, ensuring the knife is perfectly balanced for ultimate control. Ideal for a wide range of kitchen tasks, the 8-inch blade is perfect for chopping, slicing, dicing, and mincing. Whether you're prepping vegetables, meats, or fish, this versatile knife is designed to handle it all with ease. Not only is this knife a high-performance tool, but its stunning Damascus pattern makes it a piece of art in the kitchen. The intricate design not only speaks to the craftsmanship but also adds elegance to your culinary experience. Thanks to the high-quality Damascus steel and excellent craftsmanship, this knife is designed to last a lifetime. With proper care, it will maintain its sharpness and beauty for years to come. This stunning knife is a must have tool and centerpiece for any chef or cooking enthusiast.

I seen a few negative reviews about rust, FYI moisture is the worst enemy to this type of steel.Here is how to care for your Damascus Blade. I collect Katanas, which are all Hand Forged blades.FYI: the picture of knife darkens the blade so you can see the Design.When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade. The colour and character of the patina is determined by the type of ingredients and food the blade is used to cut. For example, cooked red meat creates a beautiful blue-grey patina that will be familiar to anyone who has encountered heirloom carving knives.Caring for your blade:Caring for a Damascus steel blade is much the same as for a Carbon steel blade - moisture is the enemy. Once the blade has built up a patina it is much more forgiving, but a fresh Carbon steel based blade will begin to rust in a heartbeat.Never, ever: NEVER!Leave the blade resting in standing waterRest the blade on a damp tea towel, wash cloth, etcStore in direct contact with leatherWash in a dishwasherTo help your Damascus steel knife become a heirloom, there are only a few things you need to do.After use:Rinse clean under running water and wipe dry with a clean clothLightly oil using food safe oilStore in a dry placeWhile your blade is still developing a patina, it is a good idea to quickly wipe the blade down before moving on to a food preparation task not involving the knife.Oiling - (I use Japanese Sword Choji Oil)- https://www.amazon.com/The-Institute-of-Asian-Arts/dp/B0061LS2SY?th=1&psc=1A common mistake when oiling a blade is to use something like olive oil that will go rancid. I recommend Choji oil, as it is food safe, cheap, and readily available.WashingMany people new to Damascus steel knives approach washing their blades with trepidation. Cleaning your knife is straightforward: rinse it under running water, give it a wipe with a lightly soapy dish sponge, rinse it again and wipe dry. If you’re familiar with the term “Bachelor Wash” (or can decipher the connotation), this is all it takes.Refreshing the patternThe Damascus pattern will fade with use - this is normal and easy to rectify. Hot black instant coffee (cheap, nasty, and mixed at a ratio that would kill a large animal) is a mild etchant that is used as the final stage of the Damascus etching process. It is element of process that contributes most to the blackness of the pattern.Here’s how to refresh your own blades:Brew a batch of the cheapest and nastiest black instant coffee you can get your hands on. You’ll need enough to immerse the blade in.Wash the blade, then thoroughly wipe it down with methylated spirits to remove oils and contaminantsImmerse the blade in the instant coffee, heating the coffee back up if it’s gone cold (heat increases the rate of reaction). Take care to avoid getting coffee on the handle.Expect the process to take anywhere between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and allowing the coffee to drip off. Do not touch or wipe down the blade at any point.When the desired results have been achieved, remove the blade from the coffee then wash as normal before oiling and storing.