Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife (9.5'' (240mm) & No Saya, Octagonal Rosewood Handle)

I think this knife was a little on the expensive side for me, but as I became more serious about my amateur cooking, I decided to treat myself. In my opinion, it was well worth it. Visually, you would be unable to tell it was made of two separate pieces unless you could see it visually. The wood is so smooth and tightly fitted you'd think there were together as one piece but there are actually two pieces. In the rounding of edges at the collar and at the end of the handle, there are some very, very slight imperfections. This might be disappointing to some, but I view it as the near inevitable sign of something that is handmade. It is possible for you to get a laser knife made by a machine, if you'd like a machine-made knife. If you want your knife to be *your* knife, I prefer mine as it Even though it is still extremely precise, it also has a little more heart to it. In the 2-year period following During the past 3 months, more than one month has passed In other words- In spite of almost daily use but not quite daily use, it has started to develop a beautiful patina which complements the rustic aesthetic of the knife beautifully, and despite my constant use to process meat into steaks and dice onions, it still maintains a very sharp High-carbon cutting blades are the only ones that provide this level of edge retention. It has to be washed, soaked in oil, and dried whenever it is used I strongly recommend that you also do that if you want the knife to remain nice. If you want a knife in VG-100, that should be fine too If you are using stainless steel 10-type or another high-quality stainless steel My knives are all in stainless steel, so I see nothing wrong with that. The maintenance is part of the joy of cooking for me, and it's worth it for the unmatched performance high carbon gives a No doubt about it, there are better knives that offer the best value for your money. I think you will be very satisfied with this knife if, like me, you are looking for a stylish knife that will do what you need it to do and last you a long time.

Delaney Wolf

| Nov 28, 2020

As soon as I picked this knife up, I was struck by its thinness and lightness. Some people who are used to heavier furniture will not be able to handle To sum this knife up in one word, I would say that it is Blades with this profile are very versatile and suitable for most cutting styles, making the knife very useful for all types of cooking. During my tests, I diced a bag of onions and tomatoes, minced fresh garlic and ginger, and butchered some beef chunks. I wasn't able to sharpen the edge yet, but the edge was somewhat sharp when it arrived. criticism would be the surface of the Kurouchi knife, which adds a considerable amount of friction when slicing through vegetables such as tomatoes and onions. It's not an efficient method, so I chose to have it painted because of aesthetic reasons. In the future, I might prefer to have it.

Margaret Bowers

| Mar 05, 2021

The experience was not pleasant. Before I chipped this knife, I used the same knife without problems, and then returned to get a replacement, but I only got a 50% refund that I wasn't even sure how knives were used.

Brixton Li

| Apr 03, 2021

The Blade cuts through vegetables, meats, fruits and more with blazing speed and Despite the fact that its edge holds like no other work of art knife, it is still razor sharp right out of Featuring a five-ounce chef's tool with an excellent grip, it's easy to handle and maneuver. Is high end a good word to use here? If you look and feel the product, you will know the quality is superior. In the same way that fine china or crystal require extra care, non-stainless high carbon refined instruments call for exceptional In fact, keeping such exquisite things does not exhaust us, rather it soothes us and gives us satisfaction. You can't have enough friends when you're a chef! This is a highly recommended book.

Mccoy Henderson

| Oct 10, 2020

I promptly retrieved them and used them. From out of the box, these knives were extremely sharp, so much so that my wife was frightened of using never had a problem cutting heavy root vegetables or large cuts of meat, and I've never had a problem cleaning or properly caring for As well as keeping their edge well, they are also wear-resistant. Having used these, I am extremely satisfied with them and would highly.

Christian PARRY

| Nov 01, 2020

In a rustic way, it looks nice. As far as hardness goes, this is the hardest steel without the powdered tool steels which are highly expensive. One is hard pressed to think of how this could be improved upon.

Georgia Dodson

| Apr 11, 2021

Proud of what I have accomplished. In my city they say that the best knife is the one that you use every time. This is a truly excellent knife, and while I can't say it is the knife I use every time since I have different knives for different uses, I can definitely credit it for what it offers. Despite the low price, I can assure you that the quality of the knife cannot be denied even by my chef, who has knives costing more than 1000 dollars. Sharpening knives is something I do myself and that many of my colleagues do VG10 supersteel blades can be very difficult to sharpen, whereas this one can be easily sharpened. When you are cooking in a real kitchen with real quality blades, you shouldn't consider the maintenance a down side. The moment you get home, wipe the blade off from the wetness and spend 20 seconds to wipe it down with a drop of oil on each side.

Kyla Gross

| Jan 27, 2021

Having mentioned this knife's lightness and sharpness, he commented that it is a very good knife. My arm feels as if it were an extension of mine. They answered all my questions very quickly and certainly helped to answer all my concerns. The company will definitely have my business in the future.

Ariel Pena

| Apr 14, 2021