RASSE Japanese Chef Knife Gyuto - 8 Inch Professional Hand Forged Kitchen Knife High Carbon AUS-8 Stainless Steel with Rosewood Handle & Gift Box

Fantastic knife for the money sharp

Very sharp and a nice weight.

An amazing product, well made and great to use

This is a good knife. Nice hefty weight, handle is comfortable to grip, blade is richly decorative and very sharp. It feels balanced in the hand, and professional. My only reservation is that I would have liked it to have been made in Japan, in keeping with the origin of its design, not China. That said, it was reasonably priced. An authentic Japanese version would probably have been a lot more expensive.

Oh my days! Had to write immediate review. Opened item, took a fresh orange to the chopping board. Literally cut without any downward pressure. I’m no chef but I’ve wanted a decent chef knife for a long time. For the price…. Awesome.

This knife good for price 👍

very nice and well balanced knife good for home use just be carefull, I know what I am doing.

The quality of this product is really good. Comes in a protective box. The look of the knife is very nice, feels like its made of good quality materials, I’ve been using it for a couple days now and its the best knife ive used Pros: - Wood handle is durable and comfortable - Weight is well balanced - The knife is incredibly sharp Cons: (None)

Thicker and heavier than I was expecting. Good handle.

Super Messer

This is a Japanese-style made in China gyuto. It says it’s made with Japanese AUS-8 steel, but most likely it’s one of its Chinese equivalents: 8Cr13MoV or 8Cr14MoV, which are decent enough steels for the purpose, if they were heat treated properly. These are stainless steels, but unlike the typical Euro stainless steels, will stain or even rust, if they are not washed and dried promptly. No dishhwasher, the nice tropical hardwood won’t survive that either. It is really well designed, executed and very nice looking. The hammered finish is decorative, it has little to do with food release. The blade is ground slightly convex, which is more inportant for food release. The blade isn’t very thin, so it will wedge a little, but also it is not very thick either. The biggest surprise is that it is really well balanced. It is slightly blade heavy, as it should be for this style, but the balance point is just 1 inch in fornt of the heel, so it feels close to neutral in a pinch grip. The back of the knife and the choil are a little sharp, but can be easily rounded a bit with sandpaper for a more comfortable pinch grip. For a 20-25 $ knife, it is an excellent value, but don’t expect the performance and edge holding of a 100-200$ authentic Japanese knife. It is definitely better than most of the 30-70$ typical chef’s knives you can buy in big box stores or even online. I highly recommend it at this price point, but wouldn’t buy it if it cost more than $30. Despite a review extolling its virtue as a good day-to-day tool in a professional kitchen, it is not optimal for the huge demand and potential abuse in a busy pro environment. This is a knife for a home cook. It has excellent esthetics and decent enough performance. I highly recommend it at this price point.

Groß und schwer, wirkt gut verarbeitet, das Design mit „Hammerschlag“ zum Rücken hin muss man mögen. Den Punktabzug gibt es weil das Messer stumpf geliefert wurde und der Kunde zunächst 30 min mit Nassschliff verbringen musste um ein küchentaugliches Werkzeug nutzen zu können.

Good quality, really sharp, definitely will be buying more of these