Japanese Kitchen Knife Set of 5 (Wooden Box Case) Mr. Takaaki Nakamura

Wow...a beautiful set of knifes!! These arrived today and I went ahead and wash these for immediate usage. The knifes are very sharp in spite of what others may say. There is not a knife made that holds and edge forever. Sooner or later they need to be sharpened or touched up with your sharpening steel. I use my steel every day to keep my knifes in tip top shape. I have a whole set of Shun Damascus Knifes and these cut just as well! I also have a full collection of very expensive Henckel knifes and these I also have to sharpen regularly to keep them as sharp as possible. The number one thing that makes a knife dangerous is...dullness. I also make sure that I never scrape the cutting board with the edge of the knife, but rather, I use the back side of the knife to push vegetables aside. I also place my knifes with the edge facing up and not resting on the butcher block. This gives me the confidence that they will stay sharper longer. After each use, I wash these with mild soap, dry them and place a little drop of olive oil to keep them from tarnishing. I highly recommend these set of knifes and for the price, you just can not go wrong!! Thanks, Joseph L. Mesa

This product is a good enough if you want to get started, as a novice/beginner, in the world of East Asian cutlery. The fit and finish is really pretty good for the price. The stainless steel isn't the greatest but it's good enough; it'll hold an edge for awhile before it needs touched up. When I got the set I used all the knives on veggies (carrots and zucchini) and meat (sliced bacon). All sliced through the bacon cleanly with one stroke, and all cut the zucchini except, ironically, the veggie cleaver. All had a little trouble withslicing through the carrot easily, but that's a tough tuber. The cleaver just needed some strokes on a fine stone and a leather strop to get it to cut like it should. For the money, this is hard to beat.

For the price of this set, I was nicely surprised by the quality and sharpness of the knives. They are lightweight, sleek, and do their jobs efficiently. Overall, I am pleased with these knives.

I picked up this set to practice sharpening technique so I can build up to my Wife's Shun, Kai and Henkles knives. They served that purpose just fine. The steel is easy to sharpen, but a little soft for a Japanese edge, they hold a western compound bevel well enough for home kitchen use. My largest gripe is the Deba, and the Sashimi Knife have the wrong edge on them. They ground a relief edge on both sides rather than leave one side flat. I found this impossible to correct. I also removed one of the handles and the tang only goes about 2" deep. This was a little disappointing but not completely unexpected. The image is one of a bunch I took with a Microscope. It is of the small utility knife, with a 10 deg. cutting edge, and a 15 deg. compound bevel using an #12000 water stone. It preformed just fine in the kitchen. You can see some impurities coming through the metal. That edge is still holding up after several days of heavy kitchen use. Overall they are what I wanted, which was practice knives that I dont need to worry about ruining. And for what they are, they are not bad.

For a cheap knife set for daily cutting it does a great job! They have held up for months, cuts with ease and just needs a sharpen every now and then, feels almost like the expensive ones.

I haven't use the Japanese knifes but I like the way it looks. Haven't used it but I'm pretty sure I invested a good product

I own two sets of Henkel knives. I bought these guys every day set for my teenage kids who begin to cook, and I want to destroy my nice knives, but I find myself using knees just as much they feel good in your hand, extremely sharp, sharp edge as well as can be sharpened very easily with your steel.

Cute.