Santoku Knife 7 inch - Japanease AUS 10 Chef Knife Damascus steel 67 Layers with G10 handle

I am a medical professional and a mother of two. Despite my busy schedule, I still try to cook 5 to 6 days every week for my family. Since I grew up in Asia, Asian style foods like Chinese, Japanese, Korean and Thai foods are often on my cooking menu. Preparing food takes up most of my cooking time in the kitchen. I have a good collection of Asian style knives and they really save me time in cutting, chopping and slicing.A month ago a good friend of mine recommended Tokageh 7" knife to me and I decided to give it a try. After trying it for a couple weeks, the biggest difference between Tokageh 7" and my other Japanese knives I found is when I slice apples, tomatoes, potatoes, cheese, etc, the slices won't stick on the blade as much because of its special design which looks the like moon's surface. Thus, it saves me a lot of time because I don't need to remove the slice every single time when I cut. It also comes with a beautiful box and that makes it a pretty gift. I am planning to purchase another one for a good friend of mine who also likes to cook as a house warming gift.

Overall, I'm mostly pleased with this purchase. The factory edge was pretty sharp, but after a little extra effort, this is probably one of the sharpest blades I've ever used.Two things worth mentioning, especially if you plan to use this for sushi:1. The spine is quite thick. It is almost 4mm wide. It is wider than my wustoff chefs knife spine. I would have preferred a knife with a bit more blade flex. Wish this had been part of the advertisement, seeing as that would have swayed me to buying a different blade than this.2. It is a solid knife, a bit heavy, but don't let that worry you too much. It is balanced well (if anything it's slightly blade heavy) and makes the work easy. If you are weaker in your wrists than the average person, you may want to consider a lighter knife than this one.

Excellent knife. The blade is VG-10, which is an excellent choice for a fine kitchen knife, as it has a good balance of ability to take and hold an edge with excellent corrosion resistance. The factory edge was quite sharp, and easily sliced through paper. The knife has a relatively thick spine and a steel bolster and as a result is heavier than some, about 100 grams heavier than my 6.5" Hirotomo Santoku. I only note this as a matter of taste, not of performance or quality. Part of the weight also comes from the handle, which is G-10 fiberglass/epoxy composite and is moderately heavier than a very traditional material for a santoku like ho wood but is also far more moisture resistant. Overall the balance of the knife is good, and depending upon the task works well gripped by either the handle or the spine. The dimpling worked well to prevent vegetables like zucchini from sticking to the blade after cutting. Hard vegetables like carrots posed no challenge for the blade, and anything softer cuts like butter. I look forward to many years of use from this knife.

Purchased this knife to replace a cheaper Komachi ceramic knife that has seen better days. I’ve been using cheap knives my whole life and decided to treat myself to something better and this Tokageh knife is what chose. The blade insanely sharp and pretty well balanced. The spine of the knife is thicker than what I had imagined but definitely makes the knife more rigid. The random dimples on the sides of the knife truly sets it apart as far as looks go but they really do function to stop foods like potatoes and other starchy foods from sticking to the blade when slicing. I’ve owned this knife for a week and find myself reaching for it more and more as my go-to knife. I am very happy with this purchase and hope this knife will last for many years.

The media could not be loaded. First of all I want to say that I absolutely LOVE LOVE LOVE this knife. I was a bit tired of my kitchen lately but fun fact is that this knife cuts everything so smoothly and easily that I am finding myself cooking a lot more just to use the knife, haha :)The knife is not too heavy and not too light, feels very well built, and the blade is super sharp and just cuts everything like butter. Even a tomato! Which is the thing that all my knifes are not dealing well with.So overall I am very happy with this purchase. For me I feel that it is better to have one good knife instead of 10 cheap knifes that are not working well after a couple of times. And I would totally buy this again.

Bought as a gift. I did not expect it to be so heavy or thick, but it will hold up to vigorous use despite being not as balanced or nimble as my own Japanese knives. Will also take an edge, being VG-10. Good value for the amateur chef....if you can adapt to its weight. I don't think a pro would adapt quickly to a knife like this which is so different from the usual. Its weight makes it harder to use a pinch grip, but the blade isn't tall enough to comfortably use by holding just the handle, as your knuckles will hit the cutting board.You can probably find better options. This knife would be much better if its spine thickness was reduced to maybe 2.5mm and it was a bit taller. It feels clumsy in hand.Edit: There is virtually no distal taper on this knife and it tends to wedge on harder ingredients like carrots and squash. The knife steel was also changed to AUS-10 whereas the exact same knife was advertised at VG-10 before. This hints at unscrupulous and dishonest marketing, sorry.Having used the knife for a prolonged periods at my friend's house, I can now safely say you should skip this purchase. I will need to thin the blade considerably to get it to cut better but it won't be worth it.