Yoshihiro VG-10 16 Layer Damascus Santoku Multipurpose Japanese Chef Knife

These are first-class knives that are perfect for my needs in the kitchen. The grip and weight feel just right for my arthritic hands. The handle is steady and durable, while the tapered bottom of the blade is razor sharp. This knife is not cheap, but it is well worth the price of this high-quality knife.

First of all, if looks count, this knife is like a piece of art. Very nice to look at. And it slices so smoothly and easily through cabbage, meat, whatever. So sharp that you have to use caution; two band-aids later I've learned how to use it properly, because even a slight touch of the edge can result in a small cut.Also, FWIW, like most Japanese products, the packaging is first class as well.

I recently got rid of a bunch of old knives I'd poorly cared for over the years, after resolving to properly maintain my knives in the future. As a result, I bought a large set of Porsche 301 knives, and in addition purchased a number of Japanese knives, some directly out of Japan. This Yoshiro knife was purchased from the Amazon storefront, and was an afterthought. I'd read that this particular shape was of no real use to the western chef, which is probably true in that it is designed for Japanese cuisine.Nonetheless, I do find that this is one of my favorite knives, and one I reach for often. I use it almost exclusively for slicing and cutting vegetables. Although it looks a bit like a cleaver, it is way too thin and delicate to be used in this way, and hacking up a big piece of meat would probably ruin this knife sooner rather than later.I don't know why I enjoy using this knife as much as I do, but if one follows the dictum that one should watch what a person does, not what they say, then at least with this sample of 1 this knife actually is quite useful in the western home kitchen. I liked the knife enough to order another Yoshiro knife, a small paring knife, which is currently in transit.Don't buy this or any other fine knife if you aren't willing to properly sharpen it on a regular basis. You do not sharpen this sort of knife in a fixed grip or electric knife sharpener. These are meant to be sharpened with Japanese whetstones, and depending on your usage you should expect to have to sharpen it every 1 to 3 months in home usage, unless you just have it sitting there for decoration and don't plan to use it (it is an attractive decor item for your kitchen). As long as you don't damage it, you will need a 3000 or finer whetstone plus probably a strop, and if you damage it you'll need something coarser. There are lots of videos available online to show you any number of acceptable techniques to using whetstones.The product description says that this knife has a 50:50 edge, but the knife I received has more like a 70:30 or 65:35 edge, probably favoring right handers as is common with Japanese knives. If you want, you could whetstone out this difference and end up with a true 50:50 edge. I generally try not to change the edge that came with a knife, but in real home kitchen use, and considering that this is not some sort of $800 "jedi master" type knife, no one is going to notice or care so just do whatever you want with it and I'm sure you'll be happy with the result.

Nice knife. Wasn't as sharp as many make it out to be, which is just fine by me. I wasn't afraid to use it in many ways necessary to prep and cook food. It does cut through things well though.I just wish it came with a plastic case to store it. The box works, but that's not going to last long.

Attractive Nakiri.(double bevel) I have been using Shun Classic Santokus and utility knives for almost everything so I felt a need to try something "new." This was it. This blade is quite thin and based on the specs it is made of a good quality steel. It isn't at the very top in terms of hardness, but I hope that also means that it will be less brittle and potentially easier to sharpen. For fit and finish it seems very good. I'll have to get used to the "Western" shaped handle, but it is comfortable. At six ounces the weight is easy on the hand and wrist. I haven't found a downside to it yet, but then again I've only had it for a month. Used it to make slaw and it was faster than getting out and cleaning a mandoline or food processor and cabbage was sliced quite well. I didn't use it to attack quartering the cabbage. I used a heavy cleaver for that. This might be up to it but I think that I'll reserve it for more delicate work. Slicing onions, peppers, other vegetables, boneless chicken or flank steak for stir fry is well within the comfort zone. Having the rectangular blade is also and advantage in that it gives your knuckles something to guide when you are trying to slice things thinly. What more can I say, I like shiny objects...Update: If you have two cooks in the kitchen you need two nakiris... For slicing almost anything that doesn't have bones or hardness that might damage a blade, these are now the go-to knives. My wife found a Shun Classic Nakiri on sale and bought it. Now we can do a contrast and compare. The Shun is a little larger and a bit heavier and on sale it cost less... That said I prefer the Yoshihiro. It is well balanced, comfortable in the hand and overall more attractive. Both are quality Japanese knives, but this looks and feels more handmade than the Shun. (That could be because I am so used to the Shun Classic patterns. There are other more expensive Shun lines.) In any event, if you want something that makes you smile when you take it out of the block and use it, I recommend this one.