KESSAKU Meat Fork - 7 inch - Dynasty Series - Dual-Prong Carving & BBQ Fork - Forged High Carbon Stainless Steel - G10 Garolite Handle

This is a beautiful, very well made knife that's well balanced, super sharp and most importantly it stays that way!I have a very nice collection of pocket knives, Spyderco, Benchmade, Kershaw, etc. and this is sharper than any of them!Don't go cheap, buy this one and enjoy it for decades.

I purchased this as a lower cost alternative to a VG10 blade that was just too expensive to justify. I kept this in the box, and did not use it until I had about 6 bacons to slice up. I was really pleased at the ease of use of this slicer. It gave me excellent, thin to thick bacon slices, and was sharp enough out of the box to do the job no problem. When finished, I simply stropped the blade, and returned it to it's original box. Very good product for medium to light slicing tasks. The blade was sharp, and did not dull with my amount of use. Stropped easily back to original sharpness. Nice balance and easy to hold and use. I am very satisfied for the price. I have had no issues with rust, and the blade came scratch free. Handle is comfortable. I have no complaints and it exceeded my expectations, so it gets 5 stars based on the value price and overall quality. I can recommend this product 100%.

I really like this knife. It has a good weight to it: hefty without being too heavy. The serrations are nice and deep, and very sharp, unlike other bread knives I've had, whose serrations are shallow scallops. It comes with a sheath to protect the blade when not in use. It also comes with a really nice presentation box, but it takes up too much space in my little kitchen, so I ditched it; the sheath is plenty of protection.The most important thing is that it works beautifully! I've been making a lot of sourdough bread during the pandemic, and it has a really sturdy crust. My other bread knives really had to work at cutting it, to the point that in cutting through the bottom crust of my bread, I'm pressing so hard on the knife that it's been gouging the heck out of my cutting board. The Kessaku bread knife, on the other hand, takes only a few easy strokes to slice all the way through my sourdough bread. The tough crusts barely slows it down. This means that I'm able to cut thinner, more reasonably sized slices of bread instead of thick slabs.I will definitely consider this company as I replace my other knives. Excellent quality at a great price. That's a combo that's hard to beat.

I purchased the Kessaku boning knife after researching many of the available knife families on Amazon. I purchased this, a chefs knife, and a set of steak knives all at the same time. I wanted to build my own set with the ability to add more knives without buying a complete set in a giant block.The boning knife came in a nice box with a folded plastic felt lined sheath. It is well balanced and sharp. The blade was a little stiffer than I was expecting, but it is not a fillet knife. The laser etched logo on the back was a little off to the side and not perfectly centered, that is the main reason for 4 stars instead of 5. I can't speak to the durability of the edge yet, because I haven't used it enough to dull it, but the chef's knife is holding its edge well so far.I am happy with my purchase and the price is great across the board for all of the Kessaku knives.

I been using Cleaver forever! We used to own several restaurants and I used Many Chinese cleavers. So I would consider my self an expert at using this particular style of chef knife. They don't need to be Damascus or shun expensive looking blades or Mercer $300 or whatever you think is better. They just need to be functional and get the job done for the average home cooker. Most Chinese chef don't really care the quality of their chef cleaver knives and that all we use, we don't use any other style of knives. So blade quality really does not matter except it gets the job done and we can re sharpen them for the next task. Usually we don't use stainless steel cause they used to suck and won't hold an edge longer than the high carbon steel cleavers. The high carbon steel cleavers will rust but the food or vegetable will make it a patina in less than 1 week or 1 month of continuous use. But for the average joe this is too much work to make it not rust. So to get a stainless steel is probably the way to go now and quality has improved quite a lot over the years. So the quality of this cleaver is excellent regardless of price! If you want more from any cleaver it's just cosmetics not the function. You cannot buy more function than what it is designed to do. The handle is kind of slippery when wet but it's ok not a big deal. It's better that way so no food or animal blood can stick to it. The size is a tad bigger than the vegetable cleavers or Japanese cleavers which is what I want. I don't think it can cut through large bones because the blade is sharpened very thin but it can handle everything else I'm sure. If you want to cut through bones then get the bone cleaver this is not it. The rockwell hardness of this blade is pretty hard they advertise 58+ the + is questionable so I'll say it's probably 56 to 58? Cleavers are designed where they don't have a lot of give or flex it's not a katana sword where the spine is allowed to flex to avoid breakage or like a Mechet. These cleavers can't do that. So you can spend few hundred dollars and buy a custom cleaver and forged with the tradition japanese sword forging style or whatever it's gonna be you'll end up with the same result. it will chip if it's a thin blade and it will cut bones if it's thick. This cleaver fall right in between. Any cleaver will chip if it's not specifically advertised for chopping through bones I don't care how expensive or custom your knife is, it will chip. This cleave works really well is all I have to say. Some cleavers are sharpened 1 sided and the other side flat this cleaver I checked it's sharpened on both sides which doesn't matter much to me I don't think it makes any differences. So the reason I picked this one is simply rockwell 58 and paid a little more than the $30 cleavers for the G10 handle cannot rot like wood handles plus it looks ergo and it's the 21st century people we need to use high tech material save the trees.

So first the obligatory disclaimer -- this is from the evil C-place and I'm a hypocrite for purchasing it.That said, it's a great value. The knife is a winner. Design, fit, finish, and materials are outstanding for the price point. Fits well in hand and the heft (with thick spine) is substantial, which I prefer in a Santoku. Very pretty to look at also. The edge is frighteningly sharp right out of the box and makes short work of whatever passes underneath it. Just keep your fingers and other body parts out of the way.

Decent blade material. Very sharp, but the handle was poorly made. The rivets used to attach the handle where not flush and a little sharp.

Se siente comodo y tiene buen filo

really comfortable and easy to use. slice in meat like in butter.

Good one. Thank you.

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