Black Forged 8.27 Inch (210MM) Japanese Kiritsuke Knife Chef Knife with Premium Box, AUS-8 Steel

I recently have gotten into upgrading my cutlery game. I’ve always had large sets of affordable knives to cut and chop with but they’ve always felt lacking. The kanngou Japanese chef knife is a leap above anything I’ve been using in my kitchen. The aesthetic is beautiful, it performs precise fine cuts with ease, and it just feels good in the hand.There are some great design choices with this thing. The full tang blade is a wise choice, the curve to the bottom of the handle, the mostly straight edge, the thinner blade for precise cuts, the long and comfortable handle. On top of this the attention to detail is great. The handle middle fastener is a beautiful mandala, the coarse blackened steel on the spine. I did notice the blackened steel had a pattern in it that leads me to believe it's meant to resemble high carbon steel but may be acid etched in or something. This was the only part that appeared a little off, but I could definitely be wrong.This knife would make anyone in your life quite happy. This would be a phenomenal gift and as far as chefs knives go, it's in the affordable range. Do remember that you need to treat this knife with respect, hand wash only, maintain that edge through regular honing and sharpening overtime. It will likely last you decades to come if you do.

Let's start with this description I found on the web:"The kiritsuke knife is considered a multipurpose knife that combines the best aspects of two different knife shapes. It has a straighter edge than a yanagi knife, which is used for slicing fish, and a longer blade than an usuba knife, which is used for cutting vegetables.The kiritsuke knife is traditionally used by executive chefs and is considered a symbol of status in the kitchen. It's also considered one of the more difficult knives to use." (AI generated description so no reference available)In my mind an Executive Chef is the one who designs the menu of a restaurant, and makes the original first meal that is then mass produced by the lower chefs and cooks. Therefore, not designed for mass production cooking so home meals would be appropriate.This knife is like a fine precise instrument tool that should not be abused so it is worth looking up online how to use, sharpen, and care for it. For example search, "sharp knife shop" and "kiritsukue" in YouTube.I would never send this knife off to be sharpened by a company that sharpens kitchen knives. They come back with coarse gouged bevels that would ruin this knife. I wouldn't throw it in a drawer with a bunch of other knives, or shove it in and out of a wood block knife holder. Use it appropriately, wash it, dry it, and put it back in the box or maybe put it onto a wall knife magnet holder where the blade won't be bumped.This is a very special knife that takes a little practice to work with it, but after you do it may very well become your most favorite knife in your collection.

This knife is super sharp throughout the length of the blade. It is perfect to cut through a fish, to prepare a fillet or cut fish bones. Since it is a full tang knife, the handle is a little heavier than usual. When I hold it in hand, the blade and the handle are balanced well. Most of the blade except he tip is straight. When I cut vegetable, it is easy to pass through without smashing the texture of the vegetable. That is critical to keep fluid within the vegetable to keep its natural flavor. The front of the blade is also sharp, that is very helpful to slice meats or large vegetables. This knife is packaged in a beautiful box, making it as a great gift.

This is an outstanding knife. The wood handle feels smooth and connects seamlessly to the blade, giving it a comfortable and cohesive feel. The blade is lightweight, super thin, and so sharp it makes cutting feel effortless. It just feels right in my hands, which makes using it pleasant. The craftsmanship is impressive and brings compliments, especially when I cooked with family last night.It would make an excellent gift, but I’m happy to keep this one for myself. It is a great all-purpose knife, though I wouldn’t go using it for cracking a coconut. This knife deserves the best.

This knife is an experience. From the presentation, boxing, and most importantly the cutting experience. The blade and handle are gorgeous and this feels like a special occasion knife. The edge is polished and wicked sharp. Not sure which variation of a Kiritsuke this is looks like a double bevel. I would like sharpening instructions as I feel with the microconcave edge this is going to require a whetstone and a gentle touch. All this to say I love it and it feels like a million bucks.