Shun Pro 6-1/2-Inch Usuba Knife

My husband had bought me a shun knife for the house because the knives we had just wont stay sharp. My husband is prep cook in a buffet at a casino in Las Vegas so he knows and appreciates having a good sharp knife. I bought this one for him because I love my shun knife he bought me for the house. Shun knives stay sharp for a long time, very sharp, and my husband say they easy to keep sharp or "give them and edge". People will argue and comment that there are better knives out there but personally I love the look, the feel, the quality for the price. Shun, I am a new fan.

Working with an usuba knife is something else again. In a way it's like going back to kindergarten to learn some of the techniques. But it is exhilarating, and this knife is definitely enhancing my explorations in new and innovative ways of preparing vegetables of all sorts. Learning knife skills is almost always easier than many kitchen gadgets that end up being hard to clean, even if they work at all.

Wonderful knife! Sharp and beautifully crafted, as is all Shun knives!

I work Catering and worked in a dorm caff (2000 people dinners) as the lead cook (sous chef or g7 depending on where you work). This is my go to knife and I have a decent selection as does my staff. If I am cutting vegetables this is what is in my hand. I pair this with A "Smith Abrasives 9" Oval Ceramic Sharpening Rod" and I can fly all day. Pick any part of it and I like it from the package to the durability and from the edge to the grip, nothing but love. People even say things like "yeah I could cut that fast too if I had that knife"(no they couldn't).

I love this Knife I am a home cook that cooks hard 6-7 times a week and I have this knife plus the Shun Pro 8-1/4-Inch Deba Knife and Shun Pro 10-1/2-Inch Yanagiba Knife all at the same time almost a year ago and the D*mn things are almost as sharp today as the day I got them these knifes are truly knifes you can easily pass on to your kids.

I have owned Shun knives before and always like them but I am now disappointed with this Usuba knife and Shun (Kai USA) as a company.The knife >> on the heavy side, which is OK... but the top edge of the knife is too sharp and difficult to push down with my left hand.The knife >> the finish where the wood handle meets the metal is pretty poor for a knife of this price. The wood and metal is not a smooth finish.The company >> I wrote to them with this complain and no response. ZERO for customer service.

I use this knife daily in the kitchen. I have a shamefully large collection of Shun Knives, and this one just feels the best in my hand. I know, I know..."it's meant to peel cucumbers in sushi restaurants" whatever. It's beautiful, lovely, and I use it for everything. Best results if you "pull" the knife through food rather than "rock"

I debated buying an Usuba knife for years....shouldn't have waited. If you want an outstanding product to turn vegetables into paper this is the one.