Kagayaki Japanese Chef’s Knife, KG-6ES Professional Gyuto Knife, VG-1 High Carbon Japanese Stainless Steel Pro Kitchen Knife with Ergonomic Pakka Wood Handle, 8.2 inch

A magically sharp, smooth knife. Mostly that's easy to get used to. In some ways, I have to adapt. If, for example, you cut an onion, not only is the cut smoother and cleaner than an everyday knife would make, the cut face of the onion is so smooth that the slice tends to stay on the side of the knife, which motivates changing your cutting wrist action a bit. Mostly, it just makes things easier ... you can gently press through a lot of cuts that require at least a subtle sawing action with a fairly sharp regular chef knife. So, stuff doesn't fall apart or compress when you are making a cut-up presentation; nor do you always wish you had sixteen fingers to hold things together!

If you don’t wipe off it after every wash and use you’ll get stains on the bladeOtherwise super sharp

This is a very sharp knife, please becareful! This is my go to knife, it fits in my hands well. Easy to work with and manipulate cuts. The blade is thin and cuts with precision. The edge has held up well, but will not use hard cutting boards. I've worked in 2 family restaurant's and have used what I consider now, crude/ awkward /dull knifes compared to this. Highly recommend, thanks for reading, happy cooking!😋

I used this knife for sushi rolls and than really worth the price it’s perfect for veggies fish and sushi rolls! Just loved it 🔪🐟🍣👌🏼

It's not as good as I thought. The knife is thinner.

Love these knifes. Amazingly sharp and great durability.

The knife is so sharp you must be extremely careful not to cut yourself. Great knife. Very happy

the knife is broken in half, worse knife