KYOKU Santoku Knife - 7" - Shogun Series - Japanese VG10 Steel Core Forged Damascus Blade - with Sheath & Case

I bought this after purchasing the Kyoku Shogun boning knife, which I inaugurated by butchering and processing two 300 lb. hogs. You can find my 5 star review about that one.I wore out my first high-end (another brand) Santoku through repeated sharpenings until the blade edge infiltrated the hollows. I chose this one because it uses harder steel, so less frequent sharpening should be required. I will sharpen this knife by hand vs. in my electric slot sharpener (which, I believe, prematurely wore out some of my knives). The Kyoku knives have a shallower angle than more common knives, so hand sharpening is the best way to go. I bought a diamond rod sharpener which is working well, and easier to use than a block.This santoku is a little heavier than my other santokus, but it is beautifully balanced and easy to use. The handle has a nice transition to the blade, which invites your hand into the correct position for cutting (forefinger and thumb pinching the base of the blade with the other fingers around the handle). The blade has a greater curve toward the tip that invites a rocking motion for fast chopping.The knife is razor sharp from heel to tip. I have been using it daily for a few weeks now (it is the first knife I grab for pretty much anything in the kitchen) and have yet to need to hone it. I am cutting everything from carrots to raw and cooked meat to cheese. Nothing sticks to it and the cuts are clean and effortless.Aside from its performance, this is such a beautiful knife to behold. I love to cook. I grow and process most of my food. Time in the kitchen is my favorite part of each day. I believe that having excellent quality & beautiful tools makes the job exponentially more enjoyable (and the results that much better).

The media could not be loaded.  I'm not a huge cook, so normally I can't tell a huge difference between knives. It's basically 'Does it cut?', then ok I'm good. My husband on the other hand, loves to cook and knows his knives very well. He's been wanting some stainless Damascus steel knives for awhile, but they're a bit more expensive, so he's had to wait. I surprised him with this one for his birthday and he was over the moon. This is the first knife where I can actually feel a difference in the weight when I hold it, compared to our other knives. There's also a marked difference in performance. When they say it has a scalpel-like edge, they are not joking. No matter what I'm cutting, it feels like I'm cutting through butter. Due to the hollow-edge design, nothing sticks to the blade. I didn't believe this, so I tried a couple of the normal items that stick like crazy, such as a block of cheddar cheese and cream cheese, and they're 100% correct that nothing sticks. I like that the 3-step Honbazuke method was used when making this knife since it gives the knife hardness, flexibility and corrosion resistance. The handle fits perfectly in my hand and it's a breeze to work with. Not only is it functional, but it's also an exquisite looking knife. The hammer-beaten wave pattern is gorgeous. This knife has exceeded all of my expectations and then some. The knife feels like it'll stand the test of time. I can't wait to get more of these knives for my husband.

First impressions, absolutley beautiful knife in every aspect. This is NOT a cheap stamped steel knife, its actually pretty heavy, however the balance is perfect. The Damascus patterns are not as dark as pictured, depends on how you look at it in the light. Also the black G-10 handle is so smooth and stunning. If you are looking for a nice knife just buy this one, you will not be disapointed espically for $88. This feels like they could sell it for 2x or 3x more

These knives are a functional and durable as they are pretty! Well worth the money and I have bought several other duty specific knives from these guys.

The knives I use the most are Chef - Breaking - Boning and the Santoku. When cooking I use the Chef knife for most things, but I find myself using the Santoku more as my go to knife. My only problem with Shogun Santoku knife is the handle, I have several Kyoku knives, I like the handle on the Samurai series the best, this Shogun knife is well balanced - very sharp - has the a great pinch angle on the blade (As a cook I use the pinch the blade cutting method, you have better control of the knife pinching the blade by the handle). If it had the Samurai handle it would be a 5 star rating. They don't offer the Santoku in the Samurai series.

I loved this knife when I first got it 6 weeks ago, and I still love it. This is my 2nd most used knife (behind a 5.5" Enso).Sharp out of the box, still sharp now.Handle is very comfortable for my large hand.Cuts through everything I've thrown at it (no bones or frozen food). Cuts through ciabatta better than a bread knife.Beautiful damascus blade (like pictured. unlike Dalstrong Shogun).On the heavy side compared to some others, which makes it slightly less nimble.Comparing the fit and finish to a few knives I have from Japan (Enso/Yaxell, Miyabi), the fit and finish of the Kyoku is lagging behind. But not far behind at all. And at a lower price. Great value.Comparing to Dalstrong Shogun, I prefer Kyoku, all around. Damascus blade doesn't look like water spots. Handle is more comfortable. Overall fit and finish.

for christmas my husband told me he wanted a santoku knife…i know absolutely nothing about knives so i did a little extensive research..this seemed like the best bang for my buck since most of those particular knives are a little pricey. overall it was 100% advertised well, it is SO cheap BUT AMAZING QUALITY! NO RUST, SLEEK! he loves it and is now a happy camper! get it!

Se oxidó luego de 1 mes de no usarlo, para valer 100 USD pensé que eso no iba a pasar nunca.