Tojiro DP 7-inch Hollow Edge Santoku Knife

Not great. Certainly not for those of us who trained on classic French chef knives. Think of this as more of a veggie cleaver than a versatile chef's knife and you will be fine. I put it aside and ordered a blem Henckels classic pro for the same price.

Bought as a gift for a friend. It's extremely sharp. He's cut himself multiple times without realizing it and I took off part of a fingernail while slicing some carrots. Excellent knife - be extra careful if you're not used to using them.

Have owned this beauty for 2 years, and I still love it. It's well balanced and extremely versatile - can go from mincing garlic to slicing onions to cutting steak. Use the steel every few weeks, and sharpen it every 3 months - make sure to use a sharpener that has slots for Japanese knives, as the blades are angled differently than Western knives. This is my go-to knife, and I highly recommend it.

Use it everyday to chop veggies, meats/fish, even cheese and have not had to sharpen it since I got it a few months ago. Heavy, like I wanted, and looks amazing displayed on my magnetic wood block

up to expectations!

Extremely sharp straight out of the box. Have been using it everyday for about 3 weeks and it still stay sharp.

must sharpen regularly to keep a fine edge.