VG10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5" (240mm) Rosewood Handle)

NOBODY PURCHASE THIS KNIFE. I WANT TO BE THE ONLY CHEF THAT OWNS IT.. haha just kidding. All i can say is WOW!!!!!!!! Been in the Sushi industry for about 4 years now, gone through a few knives, but i can say this has been the best yet. I called Yoshihiro company for some help on which knife would suit my situation at my current job i work at. I BANG OUT A LOT OF ROLLS. I wanted a knife that was agile, light, SHARP, flashy, and an everyday knife to use. This knife can do a whole lot of things other than cutting just rolls. Really feels like you're slicing the air, that's how good this knife is. This beauty was the knife i was recommended to by Yoshihiro! Beautiful finish on the knife, really. GOOD JOB YOSHIHIRO!! I get so many compliments on this knife, its ridics! This knife is really good for sashimi as well, I would recommend this knife to any chef that is looking to take their skills to a whole new level. You won't regret it. The Saya it comes with is a cherry on top. Lastly.. I just wanna shout out a big thank you to my Girlfriend for blessing me this knife for my Birthday. I LOVE IT!!!!!!

My Yoshiro knives introduction occurred approximately a decade ago. I found them on Amazon and I read about the long history of this manufacturer making samurai swords. I bought a vegetable Nakiri knife. It felt good but I just didn’t have experience in this type of knife. I did not return it even though I was not thrilled. So, I abused the knife, used it chopping chicken bones , lamb bones without fear. To my shock, this knife tore through everything unaffected . It chopped bone , vegetables, cheese, frozen meats. Just trying its limit. The knife cut everything without chipping , warping or even scratching . Unbelievable performance , so now I have blue steel petty utility and sujihiki knives. I’m done. Better than my German knives . I’ve actually been giving my German knives away. Blue steel knife does require special care , drying and oil. Stop searching, forged in Japan by a historic manufacturer. End

I worked in kitchens for a long time. Fast food to fine dining. I've owned a ton of different knives and used ten times more. Global, Henckel, Furi, the 5 dollar special from AceMart, the $300 custom Wustof that I special ordered. This thing owns them all. It comes sharp enough to shave with, and holds that edge through a lot of heavy use. Its single bevel, so resharpening it takes half the time. The blade has yet to chip, the point has yet to break, regardless of the torments that I have put it through. I use it for sushi, carving poultry, cutting pork loins into chops. The blade is long enough to get through a brisket in one motion. If I need to cut raw meat into smaller chunks, this is my go to knife. I love it so much that I bought the vegetable cleaver from Yoshihiro in the same style and VG-10 steel. That is now my go to veggie chopper. And it is gorgeous! Like work of art gorgeous. The pattern welded steel and hammered pattern draws the eye. I thought that this combination of beauty and functionality was a myth, or reserved for the super-rich via catalogs or stores that are unknown and inaccessible to the common man. But Yoshihiro has outdone themselves, delivering in such a way that Shun can only dream about.

A very nice knife, but the knife delivered had a one-sided bevel instead of being beveled on both sides. This is intended for cutting sashimi.

I own a Yoshihiro High Carbon White Steel Yanagi for work. It's a beautiful knife and holds a very sharp edge. Only problem is it's weight distribution is a bit head heavy and like any carbon steel you have to take very good care of the blade. In a busy day you churn out a lot of sushi/rolls and it's hard to take care of the knife as you would in a private/home environment. Because of this I looked for an alternative product and found this Sujihiki knife which is a modern style slicer that can somewhat replace my Yanagi as my workplace knife. It is a VG-10 based knife that is semi-stainless design so I don't have to be watching out for knife as extensively as carbon steel but still needs decent taking care of. Out of the box I can notice that the knife feels quite a bit lighter than my Yanagi. The thinner spine and the material/design of the handle must be what makes it light. It feels less top heavy which I like compared to my current knife. The hammered design is beautiful and is one of the main reasons I chose this over other sujihiki knives from Yoshihiro or any other brand. The edge felt a little dull to the touch but it cut paper very well when I was testing the edge. One thing I didn't like so far is there are almost signs of oxidation or marks on part of the blade. I believe it is due to the knife have being made and stored for a bit at Amazon's warehouse. Not a huge deal as long as this isn't a used product. I will update the review with my feedback when I have actually used this knife for cooking and preparing.

This knife is a beautiful understated piece and I am in love with it. Feels great in the hand, and slices through everything I have thrown at it like it’s warm butter. After a couple of months of use it’s edge is still as sharp as the day I got it. I chose this style knife as I only wanted to splurge on one expensive one that would work as a good all around knife and let me tell you it’s now the only one I reach for when it comes time to cook.

Beyond my expectations great quality

Not worth the money, better knives out there for similar price. Customer service is severely lacking.