Santoku Chef Knife - TUO 7 inch Kitchen Knives Ultra Sharp Asian Knife Japanese Chefs Knives - German HC Steel - Full Tang Pakkawood Handle - BLACK HAWK SERIES

I don't know much about knives so I'm not really qualified to comment on the overall enduring quality of this knife. Initially it was super sharp but became quite blunt after not sharpening it for about 5 months. Seems reasonable. I use a cheap ikea sharpener and it sharpens up to an acceptable sharpness quickly and holds that for a couple of weeks. It's comfortable to handle. I'm generally happy with it. It does what I need it to do.

consegna veloce, il coltello fa il suo dovere.

So far it’s a great knife, really sharp and really nice quality, for the price you can’t go wrong

This knife does a great job with so many applications and after owning several knives like this one over the years I offer the following suggestion. In order to keep a razor like sharpness these knives require a knife sharpener that sharpens the blade to a 14-15% degree of edge. Most American knives are 20-25% hence most sharpeners hone the blades accordingly. You should have something like a Chef's Choice Trizor XV or similar. Once purchased you can condition your current knives to become knives with a 14-15% degree edge.

Seems to keep sharpness and makes cutting a pleasure. This is my first knife with verticle spaces to release suction and make for easier Slicing. Need to take care, as with any knife, asit is sharp. Nice balance and feel to hand.