Sekiryu Chinese Kitchen Chopping Knife #SR510

Good knife

This is an excellent Chinese chef's knife. It is very light and can be sharpened to a razor edge. The steel is not as hard as some Japanese knives, but not quite as soft as the typical western chef's knife. This is a good balance - it stays very sharp under heavy use but you can still easily maintain the edge at home. Harder steels are harder to sharpen and this does not suffer from that issue. It arrives with the typical Japanese "factory" edge so will need to have a proper "Western" edge put on by a knowledgeable knife sharpener. Be aware that it is a Japanese knife making tradition to not presume to know the kind of edge that you, the customer, want. Once that edge is on, you can maintain it to razor sharpness using a ceramic honing rod. Do not use a steel honing rod - if you have one, please throw it away as they are not really recommended anymore for maintaining an edge. It is not made of the same kind of stainless steel that many European knives are made from and it will rust if you leave it soaking or with water/food on it for prolonged periods. Also, be aware that it is not a cleaver - those are made of thicker, softer steel, have much more weight, are sharpened to an axe edge, and are intended for cutting hard items like bones and coconuts. All in all, this is an excellent chef's knife for the price. I use it daily and love it. My knife-shop sharpener who used to be a chef also loves it and thinks it's a great deal. More tips: When you have it sharpened, have the spine rounded so that it does not cause a callus to form on your knife hand. Un-rounded spines are common among all knives except for very high end (expensive) ones. I also find it is well-suited to use with a pinch-grip.

This is an excellent knife. Very sharp. Holds an edge well. It feels nice in the hand. I use it for all of my asian cooking

重い包丁ってどうなんだろうと思ってましたけど、実に使いやすい！ 切れ味も良好。買ってよかったです。 グリップは木製で滑りにくく、刃の固定もしっかりしています。 ステンレスのなかでも錆びにくいもののようで、雑に扱ってもサビが浮く気配もありません。 そのかわり、切れ味の劣化はやや早いようです。 シャープナーは必須ですね。

for the price it is a very good knife. the fitting is a bit loose around where the handle meets the blade tho. but comes very sharp and stays sharp rather impressively.

First I should say that knife making is my hobby. I'm not about to be on Forged in Fire but I know my way around a knife. This is a well made light weight cleaver made for slicing and light chopping. It is not made to chop through bones. I'd make one of these myself, but the cost of materials to make this cleaver is more than the finished cleaver costs. Others have said that it is a single bevel knife but mine definitely was not. It has a round wood handle that is held in place with a single pin. All in all it's a great deal. The cleaver slices well and the cleaver design makes it easy to scoop what ever you are cutting off the cutting board. As received, it had two bevels and was sharp but not scary sharp. I took it out to my shop and it is now a scary sharp, single bevel, right handed cleaver. If you have the ability to change the edge geometry, or a facility that you can take it to, you can definitely improve the cutting ability of the cleaver. Since I have my own shop, I may replace the handle with a higher quality handle that is a little more comfortable and has two pins. If you are looking for a heavier cleaver to chop through small bones this is a nice alternative. https://www.amazon.com/gp/product/B0725FWT1P/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1