SekiRyu Kitchen Knife, Stainless Steel, Silver, 1 x 1 x 1 cm

Love this knife!

The media could not be loaded.  Ne ho comprato uno per prova ed ora i miei colleghi lo hanno voluto anche loroOttimo prodotto ed ottima qualità-prezzo

Purchased this as a why not, and I was surprised with that I got. It is a very heavy knife! I mean heavy! Single bevel, and once sharpened, very sharp! I didn't know what I would use it for until I needed to cut frozen bacon. This knife cut it like it was butter.

Product is good not extremely sharp, however it took long to get delivered.

This is an amazing knife, a true bargain for the money! First off, to all the connoisseurs and afficinados, PLEASE compare like for like, quit bringing comparisons with a $200-500 knife, wherever it were made. Grow up and review THIS knife, not your expensive toys!That being said, I am glad I took a chance and didn't let the low-star reviews shake my trust in the Sekiryu brand. This is one for the books. I had purchased a filleting knife about two years ago and back then I was fairly new to Japanese cutlery, I knew mostly about swords and steel, much less about kitchen ware.This knife is touted as stain resistant, which it is, but not stainless. Stainless is soft and doesn't keep an edge. This is more in the line of white Japanese steel and it holds an edge very well. Sharpening this knife will not be simple, but with the right Japanese water stones and some elbow grease, you'll be able to keep this blade sharp. Truth be told, most Japanese custom cutlery comes unsharpened or unfinished, so you'd have to complete the sharpening process yourself.There is a bit of heft to this Deba, and the knife feels good in the hand, blade-weighted for those of you in the know, so it isn't balanced. I was planning on purchasing a Santoku but I'm satisfied this Deba can do most jobs in the kitchen. For the money, you can hardly find a better blade. I would expect this to be the type of knife one can use for a lifetime if you know how to care for it. A bit of Japanese knife oil on the blade will keep it from rusting.I read reviews stating that the knife may rust at the handle, so I made it a point to dip the handle and the ferrule in clear epoxy. I further painted some more epoxy around the insert point and will maintain this as needed based on visual inspection. BSI 30-minute epoxy is my recommendation if you'd like to protect your knife. One last thing, spend a few bucks and purchase a PVC sheath for your knife. It may not be an expensive piece of cutlery, but it deserves protection, so you can keep enjoying it.In terms of sharpening stones, I recommend a NATURAL Japanese stone, if you can afford it. If not, at least make sure it is a Japanese-brand water stone. You'll probably need around 1000 grit for starters, then a 4000-6000 grit to finish. Nagura stones could help with the slurry, which is why you should use a natural stone. Stropping is optional, this is not a showpiece, nor will you need to shave with it, so don't go overboard. Everything considered, just the whetstones will set you back ten times the cost of the knife. I don't recommend sharpening this knife on a 'system,' although I haven't tried different ones. The one I've used is hard to keep uniform without wearing (dishing) the stones. You're better off with a cheap angle guide and the whetstones.To sum it up, this is a superior knife and a great starter for anyone who wants a Japanese-quality blade without spending a small fortune. Sekiryu is a reputable manufacturer, check out more about them and rest assured you're getting a fabulous deal! FYI, I owned German-made knives since I was in culinary school, also owned French-made blades, Swedish knives, Finnish knives, and Norwegian blades. I'm not sure what the Rockwell is for this knife. If anyone can test, I'd appreciate it!

Couteau de très bon rapport qualité prix. Je recommande pour les personnes aimant les bon couteau japonais pour petit budget