Miyabi Koh Japanese Fine Edge Santoku Knife,5.5-inch, Small Kitchen Knife, Pakkawood Octagon-shaped Handle, Hand-honed Blade Finished with Katana Edge, Handcrafted in Seki, Japan

Trabajo en un restaurante de sushi y este cuchillo es realmente bueno,cómodo a la mano no pesa buena calidad y fabricación y el filo dura bastante tiempo,tengo este cuchillo ace como 5 meses y solo le he aceptado el filo no he tenido que acerle un afilado fuerte solo un poco con una chagra,5 estrellas le doy super bueno

The knife looks great and changes the game for cooking making much better cuts at a great price point compared to other Japanese knives. Looking forward to adding more Miyabi knives soon

I am very discriminating about cutlery-especially chef’s knives. Love the feel of this knife. It is very well balanced and has nice weight. Feels very sturdy in hand and makes cutting vegetables and other items very easy. Excellent value for the price

High quality, balanced, and extremely sharp. Exactly what I was hoping for.

It's slightly handle-heavy, nice, and sharp, but the blade is not straight. The handle finish is not 100%. The package is poor for this price point. The overall feel is okay, although it does not fit my style. It weighs 181 gr.

This knife is exceptional. I don't think there's a better value from any of the major manufacturers.Miyabi's edge is 7/10 out of the box. The knife has good geometry and is well finished on the spine and in the choil. The distal taper isn't extreme, meaning I don't worry about the point doing fine work with the point.The edge profile is perfect for professional or home use. Particularly for someone used to a Western profile, this is a good entry point.The copy I received had excellent fit and finish.With the integral bolster, the balance point on mine is just in front of the bolster, not as far forward as a lighter weight gyuto. I actually think this makes it easier to work with and to utilize the entire edge.My one comment is about the esthetics — to me, this is a perfectly elegant and functional knife but I don't know why they sandblast the blade. It doesn't add anything to the functionality. Its simplicity is what sets this apart from other Miyabis which typically feature demascus finishes. The rather pointless sandblasted finish takes away from what would otherwise be a timeless design, to me. I don't see it helping with food release.Aside from that, I think this is where the search for a Japanese gyuto should end for most people. This is an exceptional knife, better than similarly priced knives. Superior to Tojiro, Mac, Global in the similar price range.

It is very sharp out of the box and has a very nice weight for how long it is. I wanted a more understated knife that was still reputable and with more of a Japanese style handle and this ticks all the boxes.

So far, it's been great in the kitchen. Looks great and the balance is nice. The edge has been holding up with my moderate veggie and meat prep. A sharp knife like this will help you in the kitchen.