I purchased this knife two weeks ago and I have to say it is one of the nicest knife I have owned. I have other knives but most of them I bought at one of the local restaurant supply stores. I am amazed at how thin the blade is constructed. I noticed right out of the box that it was sharp but not as sharp as I would have liked. I read on most of the reviews that these are very good and well made knives at a very reasonable price point but they need some work on the stones. So I got my stones out and sharpened and polished the blade edge. I did the paper test and it sliced very thin strips of paper. It cuts beef and poultry with ease and sliced tomatoes paper thin. The only draw back is that the blade is high carbon and will rust and stain. On mine, I have managed to keep it from rusting but not staining. The staining I can live with and I guess if you want high carbon with good edge retention and sharpening ease then this is what you have to deal with. I would recommend that this knife be purchased with a set of some sharpening stone. Over all this Yoshihiro Gyuto is an excellent knife and I plan to get me another knife, maybe a Deba or Santoku, to add to my collection.Save 19% Off
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