Sekiryu Santoku Japanese Knife 7" Blade

Muy bueno, diría que es excelente para todo tipo de corte.

I bought this 'Santoku' style knife made by Sekiryu several years ago at an Asian foods store as an impulse purchase. Yes, it is a real Japanese-made knife - at least, my example was definitely made in Japan. The package instructions are all in Japanese, but there are some helpful pictograms on blade-sharpening profiles and knife care.Blade steel: According to the manufacturer, the blade is made of ordinary 420J2 stainless steel. This is a rust-resistant but soft, low-carbon stainless steel typically used for tableware, not kitchen knives. It requires frequent sharpening and has poor edge-holding ability. Measured blade length is only 6.75 inches (170mm ), not 7 inches.Construction: Instead of the traditional flat ground blade profile (progressive taper from spine to edge), the Sekiryu features a hollow-ground section on the lower third of the blade. The blade itself is stamped from thin stock. To save even more money, the blade's tang does not extend completely through the handle. Instead, the blade's short tang is inserted into a recess in the wood handle, retained only by a thin plastic bolster.Other cost-cutting measures include the handle itself. Instead of the traditional Ho wood, the Sekiryu uses a very a lightweight balsa-type wood. The handle isn't coated or sealed in any way, so it's going to absorb moisture and retain odors.Balance/design: Because of the light wood handle, lack of a full tang, and plastic bolster, the knife's balance is off - it's blade-heavy. The short blade limits its effectiveness as a chopping knife. The shallow-depth, super-thin blade forms a sharp point at its heel, which can prick your knuckles if you aren't careful.Conclusion: This is a santoku in name only. If constantly sharpened and honed, it will slice vegetables, chicken, and boneless meats as well as any other $8 utility knife, thanks to the thin hollow-ground blade section. Once the plastic bolster cracks, it will disintegrate. That's not saying much for it. If you're on a budget, the Victorinox Fibrox Chef's knife is a far superior knife for not much more money. The reality is that if you're dead set on a genuine Japanese-made, full-tang 7-inch santoku with properly forged and heat-treated stainless blade (VG-10 or equivalent) it's going to cost you $100-$200.

Great for most casual daily kitchen use, just stroke it with your ceramic honing rod/v somewhat frequently and it'll work great. The saying is: the best knife is the one you always reach for. If that's true this is mine. Among knives from sub $10 to over $1000 - this is great bang for your buck. They skimp on fancy materials for a well-made workhorse you can rely on and replace as needed. I've already gotten my money's worth and no sign I'll have to replace it soon.