Chef's Knife - Made in Japan - HD Series - VG10 Hammered Damascus Stainless Steel Gyuto - 8"

This knife is amazing! Hands down, the best knife that I’ve handled in all my years of cooking. I am a simple, at home chef and this is almost too perfect for my prep, and additional everyday use. Beautiful craftsmanship, perfect weight, razor sharp. You can see the hammered top half ( which is extremely impressive as it separates meat/veg from the knife as you cut) and then the bottom half has damascus running through it, it’s just impressive. Cannot go wrong. It is a little costly, at $150.00 per knife, but you get what you pay for. It’s a great, solid knife. I would 100% recommend this to anyone in need of a knife. It makes you even more excited to get in the kitchen. That is how you know it’s a lovely piece. (wish I could get the set, but it’s $1000.. still gorgeous, just not in my budget)

So normally this knife sells for $150. When I saw that it was 33% off for under $100, I had to pull the trigger! The packaging was a little basic compared to some other knives I've bought so I just recycled it. I polished the blade right out of the box up to a Shapton 12,000 grit ceramic whetstone. I stropped it on a 1 micro diamond compound leather strop to a mirror shine. It's first test was Christmas dinner prep. The very first slice met Zero resistance! As I kept slicing and chopping, I started getting nervous. It glided through even hard root vegetables like it wasnt even there. It is the sharpest blade I've ever used and I grew up in a restaurant kitchen! I know it was overkill on how much I sharpened it but I catch and cut a lot of fish so I need it sashimi sharp. I have somewhat smaller hands but the handle felt very comfortable even after a couple of hours of use. I was a little concerned about the bolster being too thick for a pinch grip but it wasn't an issue and felt natural. VG10 isn't the best steel but for every day home cooks, it comes at a great price point. I haven't had it long enough to test the edge retention but I'm very confident that I can bring it back to a Crazy level of sharpness easily. I'm now seriously thinking about getting the same nakiri version. I absolutely love this knife and now it's a very shiny jewel on my magnetic knife block.

I Love Enso/Yaxall knives. Japanese form, function, and manufacturing tradition perfected and on display in my kitchen courtesy of Amazon and cutlery and more. Thanks guys. Now people, If you are looking for the best chefs knife (GYUTO) for the money in all the world, look no further, you have found it. Now buy it. Then unbox it, Marvel at the purity of it's beauty, fit and finish. Then use it, Love how it fits your hand, accentuates your movements and reduces effort with its timeless design, and razor sharp edge. Then come to the realization that you are participating in 600 years of culinary cutlery history just by using this knife made in the city of knives, Seki city in Gifu prefecture, Japan. Know that its made with performance in mind and passion in heart, Know that in buying this particular knife you made the right decision. Okay but for realz tho it cuts mad good and is cray sharp. Get you one.

I have been working in professional kitchens for over 40 years, more than I care to say lol. I have not bought myself a nice knife in many years but finally pulled the trigger. Wish I had done it sooner. When I was young I spent the money but had numerous knives stolen or abused so I just went with the flow and used house knives if there were any supplied or bought good less expensive knives that did the trick. I bought this knife for home use only. I keep it in it's box between uses. I have had it for over two months and have never sharpened or run it on a steel and it still slices through a tomato like butter. Every time I use it I get a little excited as to how sharp it has stayed. I highly recommend this knife but don't use it for grunt work like cutting through bones or hard objects as the steel is extremely hard. More of a finesse knife. Hope this was helpful

Wow, I can just draw on meat with the knife tip! This thing is incredibly sharp and it feels stellar to use, even weight distribution. Looks pristine, feels of the highest quality. I plan on keeping this a long time this is not a knife you want to cut yourself on. Never met a samurai but I’m scared to if their blades are this incredibly sharp! 100/100. Not a single thing I don’t like about it in hand.

I won't go into what this knife is, that's already been covered extensively. Upon getting this knife, the first thing I noticed is the tip guard was off and loose in the box. It's heavy but ha good balance and I liked it, but it wasn't as sharp as my Tojiro or my hand-made bunka (I don't expect that level up to the bunka, but it's a reference point). After using them all back and forth, the Enso felt downright dull in spots. With that uncertainty along with the tip guard that was loose, and I set up an exchange. I was really hoping for a cross ship in time where I'd have them both to compare. No dice, they wouldn't ship the replacement until I shipped the original one back. I got the replacement and immediately heard a rattle in the box. Opened it to find again, the tip guard was loose in the box. Well, I've used it a couple of times and I don't need them both to compare - this one is, without a doubt, sharper and more consistently so along the length of the entire blade. It's heavy but sharp and well balanced; all these things make it a workhorse, as a gyuto should be. I went back and forth with the bunka tonight, and while the bunka is sharper, this beats it on any heavier task like cutting raw carrots, while still having the grace to adeptly dice an onion. Other knives compliment, but you could use this for 90% or so if necessary, and the many would be happy with it

Bought this knife for my boyfriend- who cooks often. And after the first cut, he could tell this knife is the real deal. Cut peppers and tomatoes with ease. Just be careful washing because 1 touch of the blade, I cut my finger.

Been in the industry for about 16 years now and I've truly seen a lot of knives. This brand all together is one of my favorite brands out there. Vg10 is a solid steel for chef work. I got the 8' inch on sale and gotta say it has never been more worth it. Go get it if it's not on sale if you want. You won't be disappointed.

je suis satisfait de par son ergonomie qui rend ce couteau stable et équilibré en main. Sa finition damassé est aussi belle que tranchante. À ce propos, le tranchant de ce couteau possède la qualité des marques beaucoup plus chères. C'est un véritable morceau du made in Japan, dans le sens qu'il est bien conçu, d'une qualité évidente et classe, Mic.

I purchased this knife as a gift and it looks, feels and cuts just as described in the above reviews and description. It is gorgeous and sleek. Definitely a worthy purchase for chef's knife enthusiasts or fans of knives in general.