"HONMAMON" New Chef's Knife 240mm, Aogami Steel, Kurouchi Double Bevel Japanese Gyuto

Incredible value for money. Easy to sharpen and takes a razor edge. The ergonomics are fantastic. I chose the 240mm and am very happy I did. This knife is so well designed that although it's a long knife, it is not cumbersome at all. Well worth the money to have such a quality piece of craftsmanship.

Amazing knife good balance, very sharp... if you are looking for a everyday knife... this is a good option. Actually this is third knife that i bought from Honmamom and i have no regrets at all my first knife i bought 3 years ago and i am still using everyday the material needs some maintenance but it’s not a big deal... thank you guys so much!!

This is an $800-$1000 knife for $170, which is an amazing deal. I bought the longer version, and was excited to try the legendary blue steel. Much to my disappointment, it was not even remotely sharp. It arrived so dull that I couldn't even slice onions with it all that well. OK, I'm pretty handy at sharpening knives, so I got out my stones and started working. About an hour later it was still dull. I hadn't even established a wire burr on it -- that means that the two sides of the knife had not come to a point! A few days later, I spent another hour...same lack of success. So I put the knife away and didn't try again until more than a year later. In the interim, I realized that my trouble sharpening it was probably related to the super hard steel -- the knife was basically laughing off my sharpening stone. I also have a $10 4-sided diamond sharpening block from Harbor Freight. I only bought it to teach my Scouts how to sharpen knives -- it's just way too aggressive to use on a knife you care about. But I realized over Thanksgiving that this ultra-hard and aggressive sharpening surface might be just what the blue steel knife needed...so I held my breath and went to work. In under 20 minutes I had a solid wire burr down the length of the blade, using the 200 grit diamond surface. I finished it off with 2 minutes at 400, 600, and 800, then onto my "real" stones, 1000, 4000, 6000 and a washita. When it was all done, the knife edge gleamed like a mirror and cut like a laser. It's easily the sharpest knife in the house now. So: if you buy one of these and it arrives dull, it's salvageable if you know how. Just don't expect your regular stones to get the job done. 5 stars except minus a star for arriving un-sharp. 4 stars final rating.

The knife is poorly made and finish for the price

I have 30 years of experience as a chef and I have to say that this is one of the finest knives I have ever used. It's more than worth the price. It's a high quality instrument for serious, professional chefs. The only thing this knife needs is to be sharpened on a natural water stone or natural oil stone to maintain it's high quality.

Just got this knife. Looks great. Sharp and sturdy. Very impressive. I don’t often use knife for cook, but I love to see these quality stuff. Services are good too.

big and beautiful!!! fast shipping!! need sharpening but sharpening time is short and you can see extremely sharp.. i am happy with this knife. thank you HONMAMON

Good knife, needs to be taken care of. Use it every day in pro kitchen. Handle is kind of weird but can be replaced. Easy to maintain edge and resharpen