VG-10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Knife (7'' (180mm)) (Ambrosia Handle)

My uncle bought this knife for my birthday and i choose this btw, anyway this knife is starting to mid rage point for high-end knife like this japanese santoku. Nothing much to say its japanese knife and real deal company

Beautiful knife. As with all of the Yoshihiro knives I have, it is very well made and quite sharp from the factory. A little polishing on a 8000 grit diamond steel plate made it razor sharp. One of the prettiest damask knives I have seen. I passed it on to my daughter who works in a professional kitchen since I have replaced it with Yoshihiro carbon steel knives. The stainless steel knives are much better than anything common knife or even the German SS knives. However I like the extreme hardness of the high carbon steels even though it is just for fun, since this knife will hold a great edge. I highly recommend all of the Yoshihiro products. Amazon sells almost the complete line. I have also bought from them directly with no problems.

One of the best knives I have owned. It is one of my go to knives (other one being a Bob Kramer High Carbon Steel Chef's Knife). I won't compare them, because they are very different, but while handling this one, I never felt that I need something better or different. As soon as you take it out from the saya, it's beautiful to the eyes. It's razor sharp, and holds that edge for a really long time. I cannot tell you how good the handle feels in the hands. For the price, it's a great buy.

I'm a Culinary student and an intern at 5-star resort in West Virginia. One of my mentors here really taught me many things and that includes knives! She's a collector of Japanese knives and she knows a lot about them, she actually told me to get a knife from Yoshihiro to start with since I'm a budding cook. I was truly excited when i received my knife. I tested it and all and it was great!!!!! It's my favorite knife, not just because oh how it looks but because of the its longevity in keeping an edge! I am looking forward to buy my Nakiri and Deba next :)

Been a chef for about 9 years self tought cutting skills this knife is definitely pretty sharp I will say the handle feels really cheap and feels like it's not a full tang it makes the whole knife feel cheap but I only started using this knife so after a bit more time I'll update Update: 3 months in and still pretty good I have sharpened it a couple of times but mostly using a steel rod to hone my edge unfortunately my knife went threw a little abuse from people at work and suffered small chips around the edge .. but nothing I can't sharpen out! Update: 11 months in and still a great knife

The knife is fairly light and well balanced, easy to hold (Japanese rosewood handle), and is a great weapon in the kitchen. I tested the sharpness on a piece of paper - I was easily able to curve the cut in a loop back to the original cutting point, so it passed the test wonderfully. I bought it as a wedding gift for a friend who loves Japanese knives, he was very happy with it. Just bought it again as a 2nd present for another Japanese knife aficionado! :-)