Japanese Kitchen Cooking Chef Sushi Santoku Knife Sr100

I expected this to have a chisel edge and a thicker blade. The blade is thin and it has a double bevel edge. I was expecting a thicker blade and a different edge. When I used it I liked it. It seems like good steel. You get what you pay for and this is OK for the money. I have not sharpened it to get a feel for the steel and I don't know how it holds an edge. It really felt good out of the box. Don't expect this to be an expensive, top end knife and you will be fine.

Knife is a good low cost sushi knife. Needs to be kept sharp and cleaned/dried after use. has performed well for the price.

Keeps an edge as well as many other more expensive knives that I own. Of course this is not a $150+ quality knife but for my needs it is fine for now.

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Best Santoku knife you can get for the price. it is extremely sharp and exactly as it was described. Good Choice if you don't want to spend a fortune

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For $12, you can't beat it. The blade does seem a little delicate (wouldn't use this on sweet potatoes etc) but good for fruit, soft veggies and of course, sushi. It's a good, inexpensive japanese knife that looks sharp (pun partially intended).

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I bought this knife for my husband two years ago, and it quickly became his favorite tool in the kitchen. The knife is incredibly sharp and precise and holds its sharpness fairly well over time--we've only sharpened it once since buying it. With the exception of the wood on the handle, which is admittedly a bit cheap, this knife can easily stand up to those that cost $100 more. I just came back to buy one as a Christmas gift for someone else--at this value, I might buy a second one for us as well. I can't recommend it more.