[This review was collected as part of a promotion.] This is an absolutely beautiful knife. Most gorgeous knife I own. Looks very high end. It is also the sharpest knife in own by far. It is almost scary sharp if you are not used to Japanese knives. The handle is beautiful and feels good in my hand. It cuts through everything with ease. Glides through even tougher vegetables like celery. Can make very thin slices. It works fairly well using it to cut with a rocking motion. The only thing is that it seems to “stick” to the plastic cutting board in a way that my other German knives do not. I think it’s because it’s so sharp, but I’m not sure. Also, I personally find that veggies stick to it a LOT. My old Santoku had the hollow edge and I thought it was a gimmick but apparently not. Food never used to stick to that but it does stick to this knife a lot. I will get used to it. I am very careful washing and drying as soon as I’m finished using it. It definitely takes a higher level of care than other knives. I do think there is a learning curve with this knife. Even with the few reservations I have, I would still purchase this knife again.
[This review was collected as part of a promotion.] The quality of the steel is unmatched. I’ve never worked with this blade stile, and there’s been a bit of a learning curve but I love the knife .
[This review was collected as part of a promotion.] This does it all so well. If there’s only 1 knife that I could have in the kitchen it is without a doubt this.