Premium 8 inch AUS-10 Japanese Super Steel Chef Knife - Ultra Sharp Blade - Hammered - Damascus Pattern - Acacia Wooden Sheath - Steel Soap - Magnetic Gift Box

A badass knife I've been using this knife as a daily driver 5 days a week for almost 3 months now. It comes out of the box almost shaving sharp, ready slice and dice and make your coworkers jealous. This is made of AUS-10 steel and at at a 62 Rockwell hardness its holds a wicked edge, like i just touched up the edge 3 months in on a 4000/8000 stone and its now lazer sharp. Edge angle was somewhere around 18°-18° i I took it down to about 15°-15°, a week in and im still cutting paper thin strawberries. The blade profile from the heel has about a 2.5" flat excellent for up and down chopping. Moving to the belly, it has a gentle curve perfect for a long rocking slice that won't bruise your herbs. The tip of the blade comes to a needle-like point (found out the hard way) sharp enough to make your onions cry. Handle is sleek and plays off of the japanese octagonal Wa handle. Very comfy and ergonomic especially with the blade cut-out, it makes for a natural pinch-grip. Has a slight gap between handle and bolster but not a big deal. The sheath is pretty cool too and doesn't seem to hurt the edge when its bouncing around in my knife bag. Only negative thing is I didn't get the "steel soap" but really I was just buying the knive Overall 5/5 stars, this is a fantastic knife for the price and I would 100% recommend this knife to any professional cook. Posted September 1st 2021. Update May 27th 2023. Still my daily driver, nothing has really changed over the past couple years except a few sharpening sessions. Really just a a great knife over-all.

I needed a new multipurpose knife for my kitchen as I do a lot of home cooking so I decided to go with a higher quality chef knife. I've had it for a week now and I gotta say that I wasn’t disappointed. First off, this knife is gorgeous. I just love the hammered finish on the steel and the logo engravings in both the knife and the back of the handle as well as the waves on the blade. The balance of the knife is spot on. The handle is quite comfortable, it has excellent grip and it doesn’t slide easily off my hand even when slightly wet. The best part for me is that chopping and cutting veggies is effortless. Be sure this knife is SHARP off the box so If you are like me and tend to scrape the blade with your thumb to test sharpness then be careful ;) I would also like to add that the packaging comes with some nice accessories and looks very pleasant and elegant imo. The box is magnetic and when you open it you can see the knife in a beautiful black color wooden sheath with the kizzaki logo engraved on it as well as a safety pin. The wooden pin fits well and doesn’t come off easily but I would have preferred if they’ve added a string on the pin attached to the sheath so you don’t easily misplace it, but didn’t find this to be a biggie. It also comes with a stainless-steel soap with the logo printed on it. I am not sure how much I would use the steel soap but I it’s a nice touch. It also brings a sizable beige microfiber cloth which I do use after I rinse it. I did quite some research on other chef knives in the same price range and I found this knife to be the best bang for your buck in regards to accessories and looks. All in all I am very happy with my purchase. I will be making a future update to report on how well the knife holds its edge after few months of use. Hope this helps.

I have owned this knife for about 3 months now and it is a great chef knife. I am a sushi chef and use this knife for cutting rolls, fish and veggies all day. It is a fairly hard knife with rockwell of 62 so it holds it's edge very well. I have sharpened it once after my initial sharpening before first use. We have some cheaper Japanese style Damascus knives at work and this stays sharp for much longer. The hammered design does tend to hold food residue so requires a bit more attention when cleaning. But it's a worthwhile tradeoff for the nice design IMO. Highly recommended for home or commercial use if you are looking for budget friendly Japanese style chef knife.

Despite its regrettably blingy appearance ("hammer marks," shiny Damascus, mosaic pin, stupid shiny handle pommel) this is a very serviceable gyuto with a darn good steel, correct edge geometry, and an unimpeachable heat treat. It will slice a ripe tomato unsupported, take translucent slices of cucumber or radish, and slice sashimi cleanly, without making a mess. The facets in the handle make it easy to keep track of your edge. There's plenty of knuckle clearance for my average-to-large hands, which is good since this style of knife isn't really made for a pinch grip. Edge retention as as good as you'd expect for AUS-10. I sharpen on diamond plates and abrasive film rather than traditional water stones, and I don't feel guilty about it at all.

Light weight blade great balancing! Unique g10 handle with traditional wa roots, fish tail cut out in the heel of the blade makes a pinch grip much more natural and comfortable, can’t beat this knife for the price, I have a few Yoshihiro knives I’ve used for years in kitchens professionally and this I can honestly say keeps up with them almost 1-1 for a fraction or the cost, decent edge retention as long as you take care of your knives with normal Maintenance, hand wash with mind and dry Completely, NEVER put any kitchen knives in the dish washer of course and make sure to keep a damp towel and a dry towel when cutting prep with it to remove damaging oils and acids from fruits and veggies, Very satasfied with this knife as a 12 year vet chef

I don’t normally write reviews, but I felt a sense of responsibility to speak on and acknowledge the best knife in our kitchen. My wife and I plan on publishing a cook book on out tenth anniversary. I say all that to say, we often cook at home and enjoy it very much. So, we appreciate a durable, sharp, quality, and visually appealing knife. Kizzaki delivered all that for a fair and reasonable price. We own a few Dalstrongs and a couple Cangshans, but love our Kizzaki a much more. My wife also feels so much safer using the Kizzaki than the Cangshan (though very sharp) because of it’s design as you’ll see in the picture. We look forward to many more knives from this brand. Well done!!

I started doing a lot more cooking lately and found chopping frustrating, so took a knife skills course. learned a lot about how hold a knife and use it properly, also learned how to take care of knives and what a "good" knife means. Tried numerous knives, found that balance and weight are important also found that I liked the stifferJapanese steel better than German steel. This knife is the best I tried. (Note; all knives come sharp, they will all get dull. Honing and sharpening them frequently is necessary)

I am completely happy with this knife. It came excellently sharpened out of the box and has maintained its edge well. Additionally, the knife, its sheathe, and the gift box it arrives in, are highly aesthetically appealing.