Ginsu Chikara Series Japanese 420J2 Stainless Steel 7-Inch Santoku Blade

I got this to use specifically for slicing soft items like cheese and most vegetables. My heavy chef's knife has such a thick blade that when cutting thick items, it wedges in the cut and splits the item rather than slicing it. Also the blade's taper from heel to tip somehow causes the cut to turn slightly in some materials. And things like cheese stick to the blade.

This knife works better in all those ways. The blade is thin, and has relatively little taper from heel to tip. The little depressions ground into the sides of the blade keep things like cheese or potatoes from sticking to it, speeding up preparation.

It came quite sharp, not quite razor sharp but with that very fine toothiness that most knives come from the store with, that actually works very well with things like vegetables. The steel seems relatively hard. I haven't had to sharpen it yet, and I have used it nearly daily for a few weeks.

It shouldn't be used for meats with bones or tough vegetables, nor is it designed for that. For those things, your heavy chef's knife is better.

Like all forged kitchen knives, it has an integral finger guard machined into the blade where it joins the handle. Unlike most chef's knives, the finger guard does not extend all the way down to the edge of the blade. In most chef's knives, the guard actually merges with the blade edge (that spot is called the "return"), creating a very short section of the edge that cannot be sharpened. Over time, the blade becomes narrower as the edge is repeated sharpened, except at the return. Eventually the knife loses its belly curve and can even become concave, making it much harder to use. So the shorter finger guard on this Ginsu is an advantage, because it will allow me to sharpen the entire blade all the way to the heel.

The major flaw is the handle. It is round and skinny, like a broom stick but skinnier. It is also smooth and not contoured at all. So it doesn't offer the most positive grip. My chef's knife has a massive, contoured handle that fills your palm. In comparison, this handle feels insubstantial. On the other hand, if you are having to put a lot of pressure on it, you are probably using it wrong. The heavy chef's knife is built for heavy duty work, not this guy.

One quibble: the finger guard has a slightly sharp edge which digs into your middle finger slightly if you hold the knife pinched between index finger and thumb. Many chefs hold it that way, finding it gives them better control. I may round off that edge with a dremel tool if it bothers me very much; so far it doesn't (I did that with my big chef's knife.)

In sum, I am happy. This knife, plus an 8" chef's knife and a short paring/utility knife, are all you need for nearly all your cooking chores. (Some people may also want a serrated bread knife or a boning knife.)

I saw the Ginsu chikara series recommended by consumer reports and decided to try them out. I ordered a different set that came with a 5 inch santoku. I loved how sharp and solid feeling that knife was, but it was a little small for some jobs. I ordered this one, too, and I love it. Slices through an onion like it's butter.

Buy Ginsu Chikara Series Japanese 420J2 Stainless Steel 7-Inch Santoku Blade Now

This is an excellent knife and well worth the purchase. Shopping online does not let you hold your item before purchasing and in that light I probably would not have chosen this knife if there had been one in a store with a better handle. However, the blade is excellent and will use this knife a lot for making salads.

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This knife is amazing with the price of 20+ you cant beat it. It is extreamly sharp and durable. Well made piece of steel. Evenly weight is a plus with a great handle that fits comfertably in your hand. Every time ive orderd from amazon I fill secure. They ship on or before estemaded date.

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For the price this is a hard to beat buy, I have never had such a nice knife at such a low cost, I use it for almost everything.

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