Classic Series Japanese Chef Knife Kitchen Knife with Japanese AUS-8 Alloy Steel and Full-Tang Pakkawood Handle (Gyuto Chef Knife, 8.27 inches)

For a Japanese santoku knife, this one is unbeatable in value and performance. A definite addition to any kitchen, including mine! The handle/rivet ”issue” mentioned in some reviews is a really a non-issue. This is the difference between a wood handle and a resin handle that is easily solved. Always wet the wood handle under running faucet for a few seconds before use (wipe off excess), the wood will naturally swell up to be flush with the rivets, making a solid, smooth, and comfortable handle to hold. Practice your knife techniques and happy cooking!

This knife was a gift to our son in law who does most of the cooking at his home. He said he used it every day!

This is very high quality A lot of attention has been paid to the detail I am very impressed with this knife super sharp

The knife takes a sharp edge when sharpened properly (much better than the factory edge) and holds that edge longer compared to traditional steels.As for the finish, the handle has some imperfections—certain edges of the wood, steel, and rivets stick out and are easily noticeable to the touch, making it a bit uncomfortable in the hand. In my case, I used fine-grit sandpaper to smooth out the edges. The spine of the blade also lacks proper finishing.If the manufacturer addressed these details, this would be an excellent knife.

I have a pretty good number knives. Chef’s knives, specific duty knives such as filet , serrated, bread knives and of course , nakiri’s.This knife is well balanced, overall weight is right, blade is just right size and the handle fits my hand just right.It stays sharp for a considerable time regular honing works well.Good job .

A perfect chefs knife for my son's 35th birthday!Super fast shipping and excellent messaging as always!Thanks

I bought this knife for around $40, so I wasn’t expecting it to be on par with a $300 Japanese-made knife. The box it came in was badly damaged, but the knife itself was fine. The knife looks good and comes moderately sharp out of the box. I got it razor-sharp after a dozen passes on a ceramic crock.My biggest issue is the sharp edges on the handle. The pins and bolsters are rough and uncomfortable to hold, making the knife unpleasant to use. It’s obvious the handle scales aren’t properly blended to the knife. If Kanngou fixed this glaring problem, they’d have a knife that’s actually worth recommending.

This knife was gifted to me and even though I thought I didn’t need a new chef’s knife this one in incredible sharp and cuts in hard veggies like in butter. It’s also very comfortable in my hand, fits well and not too heavy. We will see on the long run but so far so good.