Lucca Japanese Sashmi Sushi Chef Knife Set (Silver) - 3 Pieces

It's dope. The handles are not cured and you need to do the curing yourself. If you get water on it, it'll turn the handle brown and it will be like that forever. You will not be able to have it nicely white ever again.It comes sharp, but will get dull after a while. That's why you get a whetstone or any stone of the matter and sharpen it. I sharpened the knife after the few uses because it was so bad, but once sharpened. I put it in my drawer and hid it for it was too sharp for me to handle. Jk. It became better and now I use it almost daily.

I just received my Tsubazo knife order and really excited to use it. first impression; the knife is sharp out of the box. The handle is constructed with unfinished light wood material. If you have an average size hand, the handle seems to be too short and uncomfortable to handle. This also, may slipped your wet hands during use. Now, When I order these knives, I was expecting a high-carbon steel mentioned from all the amazoner's comment. As I open the package, It's clearly stated in the box that it's made of stainless steel. I was ready to send it back. I was expecting a carbon steel knives (high quality carbon steel knives tend to be sharper than stainless steel). I performed a quick magnet test, and realize it's a carbon mixed metal steel after all. I'm keeping the knives with all it's imperfections. The price is right and seems to be fairly well constructed...

Poor Quality

These are of course a little different from the usual western kitchen knives. But I find I like to use them quite a lot. The santoku is almost a replacement for my chef's knife, the Nakiri allows me to cut thinner veggie slices quickly, and the yanagiba is handy for cutting meat and fish thinly.They are traditional Japanese knives, made with a much thinner cutting edge and blade, and using steel that is hard but rust prone if left wet. Wipe dry after use, never put in dishwasher -- as the package warns. The handles are bare white wood, so I stained and varnished the handles, because I knew they would pick up food stains otherwise. They seem to hold an edge well, I hone them once a week or so.All in all a good bargain.

These knives are great. I am trying to learn how to make sushi, and these are cheap knives that come sharp and I was able to make my first rolls and nigiri with these using some fresh fish from my local supermarket.If you don't know that you want to take making sushi seriously and just want to try it out. Get these knives and they won't disappoint you.That way you can buy some serious knives later on if you decide to continue with the craft.