KESSAKU Sharpening Honing Rod - 10 inch - Dynasty Series - High Carbon Stainless Steel - G10 Garolite Handle

I been using Cleaver forever! We used to own several restaurants and I used Many Chinese cleavers. So I would consider my self an expert at using this particular style of chef knife. They don't need to be Damascus or shun expensive looking blades or Mercer $300 or whatever you think is better. They just need to be functional and get the job done for the average home cooker. Most Chinese chef don't really care the quality of their chef cleaver knives and that all we use, we don't use any other style of knives. So blade quality really does not matter except it gets the job done and we can re sharpen them for the next task. Usually we don't use stainless steel cause they used to suck and won't hold an edge longer than the high carbon steel cleavers. The high carbon steel cleavers will rust but the food or vegetable will make it a patina in less than 1 week or 1 month of continuous use. But for the average joe this is too much work to make it not rust. So to get a stainless steel is probably the way to go now and quality has improved quite a lot over the years. So the quality of this cleaver is excellent regardless of price! If you want more from any cleaver it's just cosmetics not the function. You cannot buy more function than what it is designed to do. The handle is kind of slippery when wet but it's ok not a big deal. It's better that way so no food or animal blood can stick to it. The size is a tad bigger than the vegetable cleavers or Japanese cleavers which is what I want. I don't think it can cut through large bones because the blade is sharpened very thin but it can handle everything else I'm sure. If you want to cut through bones then get the bone cleaver this is not it. The rockwell hardness of this blade is pretty hard they advertise 58+ the + is questionable so I'll say it's probably 56 to 58? Cleavers are designed where they don't have a lot of give or flex it's not a katana sword where the spine is allowed to flex to avoid breakage or like a Mechet. These cleavers can't do that. So you can spend few hundred dollars and buy a custom cleaver and forged with the tradition japanese sword forging style or whatever it's gonna be you'll end up with the same result. it will chip if it's a thin blade and it will cut bones if it's thick. This cleaver fall right in between. Any cleaver will chip if it's not specifically advertised for chopping through bones I don't care how expensive or custom your knife is, it will chip. This cleave works really well is all I have to say. Some cleavers are sharpened 1 sided and the other side flat this cleaver I checked it's sharpened on both sides which doesn't matter much to me I don't think it makes any differences. So the reason I picked this one is simply rockwell 58 and paid a little more than the $30 cleavers for the G10 handle cannot rot like wood handles plus it looks ergo and it's the 21st century people we need to use high tech material save the trees.

This knife is very sharp and beautiful.I highly recommend!

I bought this honing steel mostly because of how it looked. I wanted a honing steel with a G10 handle and 3 rivets to match the knife set I put together. This sharpener matches fairly well except for the logo on the center rivet and the butt of the handle.It's comfortable to hold, but it's quite a bit heavier than any honing steel I've used before.I tried it on some relatively inexpensive kitchen knives from Farberware, Kitchenaid, and Oneida and it worked well. I also tried it on a a couple of Benchmade pocket knives with 154CM steel and it worked surprisingly well.I am doubtful that this is really a full tang where the steel of the "blade" (in this case, the rod) extends all the way through to the butt of the handle. The rod and the bolster/tang are definitely different types of steel. It's possible the rod is fully welded to the bolster and then it would be reasonable to call it full tang, but like I said, I am doubtful. I'm not sure a full tang is necessary, though. You shouldn't be putting a lot of force on the rod when using it, but I suppose if you drop it many times or if it were manufactured poorly the rod could come loose. Only time will tell.I did quite a bit of searching for a sharpener like this and I found what appears to be the same honing rod (without the logos) on a Chinese wholesaler site for just $1 less, so this is a good value.

It worked right out of the box , 14 or 16 degree , which ever grind..

When Dalstrong quit making their Shogun Series sandwich knife, I had to find an alternative. It needed to be less than 11.5 inches long, come with a scabbard, and share the same aesthetics as my other Shogun Series knives. Despite being half the price of the Dalstrong, this knife seemed like it would work. It did not. The construction is not nearly as impressive. And the scabbard is a generic part that adds one and a half inches to the length of the knife. The knife is 11 inches. In the scabbard, it is 12.5 inches. And you're lucky to get the knife in the scabbard. It's not easy.If you don't need a scabbard, this is a decent knife that, while not as impressive as a Dalstrong knife, should hold up well. It's got some weight to it so it feels substantial in the hand. If you start with lower expectations than I did, you'll probably be happy with it. Sandwich knives like this one are pretty useful. That said, mine is going back.

EXCELLENT - 5 *****'S .

I really like the offset handle on this knife, especially for cutting bread.

Over the past several years, I've been really getting into the BBQ hobby and having a blast doing so. Recently though, I've started noticing that my presentation cuts (only for family & friends) are not as easy or "professional looking" as I would like. While at a local BBQ shop, I took note of the type of knife and technique they were using to get the cuts that I've been trying to replicate. After a few searches, I found this knife and for ~$50, I figured it was worth giving a shot to see if this is the tool I was missing.Yesterday, I was able to use this knife to carve up two turkey breasts and a good size prime rib and it did NOT disappoint. It felt nice in my hand, very sharp and had good weight to it that helped it pull through the meat as opposed to me having to push it. The 12 inch blade seemed a little overkill for turkey breast but I'm sure the versatility of it to carve up much larger projects in the future will be much nicer than what I have been using.I'm not sure how this knife will hold up long term but after an hour or so of use and a good soapy wash it still looks and feels as nice as when I first opened it.