8-inch Professional Damascus Chef Knife with High Carbon Japanese 67 Layers VG-10 Damascus Stainless Steel, Gyuto Knife KAM801

Haven't had a lot of time with this knife, but so far it out performs anything I've used to date. It fits into my hand nicely and has good balance. So far I'm very pleased.

fine

This are a really good knife quality, is a little thicker than a those big brands. Am very happy with it. Highly recommended.

This is such a beautiful knife. I can't begin to tell you how impressed I was upon opening the box. I looked at the knife and thought, "WOW."This is a GORGEOUS kitchen tool."What is Damacsus steel?"From the thetruthaboutknives.com: "...the process of choosing steel for a Damascus blade is important. Many makers choose 2-5 alloys that play nicely together and make for a beautiful pattern. Once the knife is forged or ground to shape, the waves of steel alloy will meet at the edge and you can change the cutting performance of the blade by tweaking the alloy and its heat treat process. ...Owning and using a Damascus blade is about personal style and respect for the time and process of developing such a blade. A well-made Damascus blade will stay sharp for longer than most production quality knives, but if you’re looking for the ends-of-the-earth best performing blade steel, look elsewhere."I took the knife out of the box to show my Dad, who is familiar with knives (as I am ) and Damascus steel, and he was impressed about how beautiful the knife is, and noted, as I did, that it has a razor sharp edge (as is mentioned on the interior of the box)..Just one look at it and I think you will agree with me that it is visually stunning to look upon, very impressive, and this is a knife you absolutely do not want someone who is unfamiliar with how to treat a knife as a tool to use.The grip is ergonomic and the wood grain/stain used is gorgeous, but the grip wasn't comfortable for me. I have large hands, and that might be part of the reason why. I can say when holing it in my hand, it is balanced, and the matter of comfort may come with use. I have not as of yet used the knife (I have no need to at this exact moment), but when I do, I may update with more photos.You can spend several hundred dollars on a single Damascus Steel Chef's knife. If you are thinking you want a gorgeous kitchen tool but don't want to spend $200-$500 on a single knife, I can't highly enough recommend this Kamosoto Chef knife. I almost don't want to use it, it's so beautiful, but it's a tool, a very sharp took that will serve me well as an all purpose kitchen knife.I received a discount for this product and agreed to provide my unbiased opinion in this review. I have no obligation or inclination to give this product a favorable review, so please know that the above review represents my honest opinion of this product. My ratings do run the full range from 1 to 5 stars, although just like most reasonable persons, I don't give out 1 star unless the product completely fails all my expectations.My advice: keep a healthy skeptical attitude about reviewers who receive discounts, but don't automatically dismiss their reviews either. I strive to provide a detailed and informative review.

Up until recently, all of my kitchenware has been really poor quality and the cheapest on the market. Then my husband, a chef and one-time owner of a catering company, took over. He has directed me on supplying the kitchen with “workable” tools that we both enjoy using, and was thrilled to no end when I showed him this knife. I used to do swordfighting for sport, so the idea of a Damascus steel chef knife really appealed to me, and it does have the same look, feel and balance I’d expect from those large blades.First, there are so many things out there that don’t live up to their description – but this one does. It really is a high-quality knife with a really sharp edge, beautiful balance and a polished handle that feels really nice in the hand. I honestly don’t know how it fares in a dishwasher, since I’ve never used one, but it cleans up easy and keeps a like-new look when hand-washed.I’ll admit that there was a learning curve, however…I basically just bullied my cheap aluminum chef knife into any kind of food, and it’d finally grudgingly give me a cut. All parts of the blade cut equally, so I never had to learn much about which parts are good for what. As a result, I originally couldn’t get this knife to cut cheese. It went through apples, meat and even dense-fleshed squash like a dream, but was a total dog on cheese. Until I figured out to bring the cheese to the part of the cutting surface that’s closest to my hand, and then it slid through it like butter.If you’re looking for pretty, showy kitchenware, this fits the bill on that too. It really is as pretty as the picture shows. My hard water does leave some water spots on it, but that’s to be expected – I’m sure they could be buffed off easily, but I’m frankly only concerned with the function of my culinary tools rather than the appearance.Now that I’m used to the feel, this is by far my favorite “big knife” ever. I use it for virtually everything in the kitchen, though my husband and I still both use a ceramic fillet knife for slicing fat and fascia off of raw poultry. Other than that, I reach for my steel knife.I received this product at a discount in exchange for my honest, unbiased review. I am under no obligation to write “a positive review” and call it like I see it – and I just really like this knife.

I love the love of this knife so much. It super sharp and I believe it would last a long time. You can just tell it is made of high quality.It is a prime quality chef's knife that stays sharp for a very long time. The blade is certainly made of top quality metal. As a result of it's such sturdy metal they're able to make the blade thinner which implies much less resistance when you're reducing by means of this. Tomatoes and tender veggies are sliced with ease. The blade comes sharp out of the field, however I'm a snob in relation to my blade edge. I put a brand new edge on it and it's held robust underneath heavy use. The one draw back, I can not inform for certain, however I do not assume the blade's metal goes all the best way again within the deal with. My definition of the very best high quality blade is one strong piece of metal all over the deal with. Nonetheless, this can be a very good blade that comes sharp, stays sharp (with correct care), and can final a very long time.Note: I received this product complimentary in exchange for my honest and unbiased review and the opinions expressed are my own.