Sunnecko 8 Inch Japanese Damascus Chef Knife - Ultra Sharp VG10 Steel | 10-12 Degree Edge 67 Layers Kitchen Cooking Knives for Meat, Vegetable Fruit, Full Tang, Camping BBQ Gifts for Men

This is my second knife from Sunnecko, and I honestly keep coming back because the quality never disappoints. It’s incredibly sharp, feels comfortable in my hand, and makes food prep so much easier. The craftsmanship is beautiful, and it looks amazing in my kitchen. Definitely a brand I trust and will continue buying from.

Nice knife. Really sharp, good weighty feel, durability seems likely

I seen a few negative reviews about rust, FYI moisture is the worst enemy to this type of steel. Here is how to care for your Damascus Blade. I collect Katanas, which are all Hand Forged blades. FYI: the picture of knife darkens the blade so you can see the Design. When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade. The colour and character of the patina is determined by the type of ingredients and food the blade is used to cut. For example, cooked red meat creates a beautiful blue-grey patina that will be familiar to anyone who has encountered heirloom carving knives. Caring for your blade: Caring for a Damascus steel blade is much the same as for a Carbon steel blade - moisture is the enemy. Once the blade has built up a patina it is much more forgiving, but a fresh Carbon steel based blade will begin to rust in a heartbeat. Never, ever: NEVER! Leave the blade resting in standing water Rest the blade on a damp tea towel, wash cloth, etc Store in direct contact with leather Wash in a dishwasher To help your Damascus steel knife become a heirloom, there are only a few things you need to do. After use: Rinse clean under running water and wipe dry with a clean cloth Lightly oil using food safe oil Store in a dry place While your blade is still developing a patina, it is a good idea to quickly wipe the blade down before moving on to a food preparation task not involving the knife. Oiling - (I use Japanese Sword Choji Oil)- https://www.amazon.com/The-Institute-of-Asian-Arts/dp/B0061LS2SY?th=1&psc=1 A common mistake when oiling a blade is to use something like olive oil that will go rancid. I recommend Choji oil, as it is food safe, cheap, and readily available. Washing Many people new to Damascus steel knives approach washing their blades with trepidation. Cleaning your knife is straightforward: rinse it under running water, give it a wipe with a lightly soapy dish sponge, rinse it again and wipe dry. If you’re familiar with the term “Bachelor Wash” (or can decipher the connotation), this is all it takes. Refreshing the pattern The Damascus pattern will fade with use - this is normal and easy to rectify. Hot black instant coffee (cheap, nasty, and mixed at a ratio that would kill a large animal) is a mild etchant that is used as the final stage of the Damascus etching process. It is element of process that contributes most to the blackness of the pattern. Here’s how to refresh your own blades: Brew a batch of the cheapest and nastiest black instant coffee you can get your hands on. You’ll need enough to immerse the blade in. Wash the blade, then thoroughly wipe it down with methylated spirits to remove oils and contaminants Immerse the blade in the instant coffee, heating the coffee back up if it’s gone cold (heat increases the rate of reaction). Take care to avoid getting coffee on the handle. Expect the process to take anywhere between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and allowing the coffee to drip off. Do not touch or wipe down the blade at any point. When the desired results have been achieved, remove the blade from the coffee then wash as normal before oiling and storing.

Great chef knife, great quality steel and very nice handle, very sharp and comfortable to hold and cut with, very high quality blade and will definitely stay sharp for a very long time, highly recommendable chef knife

Here's the Standard Review for the Sunnecko Chef Knife 8 Inch, Damascus Kitchen Knife Japanese Chefs Knife. The Sunnecko chef knife is made from 67 layers of high-carbon Damascus steel, ensuring exceptional strength and flexibility. The beautifully patterned blade is not just for aesthetics – it enhances performance by maintaining a sharp edge longer and resisting rust and corrosion. Hand-sharpened to a razor edge, the 8-inch blade offers precision cuts with minimal effort. Whether you're chopping vegetables, slicing fish, or carving meat, this knife delivers clean, accurate results every time. Designed with a comfortable, ergonomic Pakkawood handle, the knife fits perfectly in your hand, reducing fatigue during long cooking sessions. The handle also features a full tang, ensuring the knife is perfectly balanced for ultimate control. Ideal for a wide range of kitchen tasks, the 8-inch blade is perfect for chopping, slicing, dicing, and mincing. Whether you're prepping vegetables, meats, or fish, this versatile knife is designed to handle it all with ease. Not only is this knife a high-performance tool, but its stunning Damascus pattern makes it a piece of art in the kitchen. The intricate design not only speaks to the craftsmanship but also adds elegance to your culinary experience. Thanks to the high-quality Damascus steel and excellent craftsmanship, this knife is designed to last a lifetime. With proper care, it will maintain its sharpness and beauty for years to come. This stunning knife is a must have tool and centerpiece for any chef or cooking enthusiast.

This is a very good knife. It is supposed to be Japanese Damascus steel. It is the sharpest knife I have ever used and excellent for fine cuts in the kitchen. HOWEVER, it states plainly on the back of the box "Made in China". I would buy it again, but I don't think a knife made in China is Japanese. If you know what I mean . . . David R.

Beautiful knife, balance and weight is delightful, and razor sharp out the box. I was holding tomatos like an apple, just slicing ribbons off in midair. Genuine damascus folded steel. Keep it oiled, and dont ruin it in a dishwasher, and you could cut your way out of Hell with it when youre dead and gone.

Well crafted knife. Excellent addition to any collection and for professional chefs. Excellent quality at a great price point. I normally wouldn't do a video but this company is doing it right!

El filo dura un buen rato y se siente bien a la mano

The best part is the smooth gliding RAZOR edge this knife has out of the box. It's a Chinese made VG-10 steel, damascus style (I can't verify how many layers this really has), but VG-10 steel has a great reputation. The knife shipped OVERNIGHT and by coincidence, I bought fresh Walleye AKA Pickerel today at the grocery store. I've used a survival knife to do this before, but it left way too much meat on the skin. This knife just slid right through. If you're OK buying a knife made in China, I'd pick one of these up. The hype is real. Downsides: 1) Nobody can really say if this is damascus or just damascus style, nor have I used it for more than one task, but without seeing the manufacture process, it may or may not be. Fun facts: The VG10 steel is native to Japan. 9CRMOV10 or whatever the top rated Japanese knives are made of is a Chinese steel, copying the VG10. How can a genuine Japanese chef knife (like most of the top rated ones) be made out of a Chinese composition steel, yet still be Japanese? This Japanese STYLE chef knife is made from higher grade steel than any of the Chinese 9CRMOV10ABC steel used in most top rated competitors and it's cheaper. Good stuff gets made in China, and so does junk. For the price point, VG-10 steel and quality so far, I'd have to say this is an excellent knife and not junk. Update Several months later: I can still shave with the blade. To be safe and remove any micro burrs, I dragged it through a ceramic v shaped sharpener for three passes, applying no pressure other than the weight of the knife. The blade is still scalpel sharp and glides through EVERYTHING. USE A WOODEN CUTTING BOARD! ANY blade will eventually suffer damage if it's slammed into a glass cutting board or countertop enough times. I didn't HAVE to use the ceramic either. Removing any micro abrasions from any blade helps them stay sharp, but not essential for this knife. It stayed razor sharp on it's own, so I take good care of it. The hamon line on the edge and damascus pattern in the blade are incredible! From one steel worker to another: great job! Worth EVERY PENNY!

Excelente producto

The knife is super sharp, I've work as a cook for 40 plus years and I've never cut myself so many times as with this knife lol( slow learner) it slices tomatoes so thin they are transparent, wonderful addition to my kitchen, beautiful to look at and it's also well balanced, a joy to work with

The picture says Sonne series on the box but it is absent on my delivered box. Everything else seems to be the same. and the knife seems to look like the one pictured. I just received this 8 inch chef knife and tried it out on several vegetables and also some paper, I can say this is a very well balanced blade and feels natural in the hand, It is also sharp enough to slice through anything i tried with ease and went through printing paper like butter with no effort. The cutting edge is even along its length with no noticeable burrs or jaggedness. It is also very light for an 8 inch chef blade, about a third lighter than the German Henckel it is replacing. I will update this review after several months if anything changes over that time span. But after initial use I am very happy with this 8 inch chef knife and would recommend it as a great entry level blade for slicing meat or chopping vegetables. It feels and cuts much better than the German Henckel chef blade. I don't know enough about a Damascus to say this is genuine, but the pattern is there with a slight taper bump where the Steel folding ends near the cutting surface, so It looks legit. If it is indeed VG10 steel it is well worth the money.