MasterClassSantoku Knife, Edgekeeper Stainless Steel Self-Sharpening Santoku Knife, 12cm (5"), Clam Packed, Black

I bought this knife mainly for use with cutting fresh vegetables... been used to cut onions, celery, peppers and so far it has cut through them with ease and very little pressure.I have a problem with my hands being very weak and having to be super careful when trying it out...but using this knife along with an aid to hold the vegetables it has been a lot easier for me to use than anticipated.The handle feels very comfortable to hold and I had no issues with gripping the handle.It is extremely sharp and I am very mindful of this when removing it from and putting it back into the sheath.The knife slides in and out of the sheath with very little effort. I purposely wanted a safety sheath with the knife as they do make handling a lot safer.all in all I am very happy with this knife and I think it is good value for money.

Very sharp. Fantastic value. Should last for a long time

The sheath of the knife has split at the end of the sheath so that the blade protrudes out of the sheath and a couple of times I have cut myself on the blade that sticks out of the case. I would love to be able to replace the sheath without having to replace the knife. Does anyone know where I might be able to get a replacement sheath?

We have lots of knives available in our kitchen - some expensive and some cheap but this is the knife we look for every time because it is usually the sharpest thanks to the integrated sharpener. After 9 months of use it's still very sharp and I've had to buy a second one because the other is always being used. Very good and very useful.

I’ve been using the MasterClass knife daily for over 1.5 years now, and I can honestly say it deserves a glowing review. The knife is still as sharp as the day I got it, thanks to its self-sharpening cover. It’s held up incredibly well through daily use, and the cutting performance remains top-notch.I’m so impressed with the quality and durability that I would absolutely buy it again if it ever breaks (which I hope won’t be for many years!). For the price, this knife is 200% value for money—couldn’t ask for a better kitchen tool! Highly recommend it to anyone looking for a reliable, long-lasting knife.

I've always been a cook's knife user rather than a chef's knife person and a 6 inch Sabatier blade has always served me well for everything filleting fish to slicing meat, peeling veg and slicing it into sometimes paper-thin slices. It doesn't cut the mustard though when chopping up really tough veg like swedes; this knife doesn't either, so a hefty eight inch chopper is sometimes called for.Sadly, this Masterclass pairing knife has rendered my favourite knife somewhat redundant and I feel a bit guilty about that. This is down to the incredible sharpness that is maintained every time it is put in and pulled out of the sheath, therefore doesn't need manual sharpening, unlike most other knives. Maybe I've just become lazy thanks to how low maintenance, well-balanced and adaptable this knife truly is.Incredibly impressed with the one at home, I bought another one for work and it's difficult to access to it at breaks because other people are often using it. Every single colleague has asked where it was bought from and some have already purchased one.This knife is one of those rare products that a mere 5 stars rating doesn't do it justice.

I have had the MasterClass Santoku, Edgekeeper Stainless Steel Self-Sharpening Knife for a few months now and I can't understand why every other knife I own isn't as good as this.The "Edgekeeper" description is no gimmick, this is the knife you never need to actually sharpen, due to the fact that every time you either insert or remove knife from it's protective scabbard it sharpens itself on the two, minute, "stones" that are built into the mouth of the scabbard, at the perfect angle to keep that knife edge perfect. A simple, yet brilliant, innovation.The knife is a good size, with a comfortable handle and the classic "Santoku" shaped blade, a cracking knife at a cracking price.

I had a set of Sabatier knives for decades. This was fine when living aloone. But when partner moved in the small paring Sabatier became far from all right. Sabatier being of old traditional designa nd manufacture had square-like handles if you look at it in section. All other knives fell onto their sides and put down. All except the small paring knife. Many times I have seen it to be laying on counter top with sharp blade pointing upwards. So I file and ground down the handle as much as possible without filing away the three rivets which held the plastic sides to the metal tang. Yes, the paring knife didn't point upwards nearly as often but still did unfortunately. I deduced that to be due to the light weight of the metal as compared to the plastic. Thus had to throw away an otherwise good knife in order to prevent an addident.My HSE experience told me that sometimes you can't tell someone to prevent an accident; it's the kind of situation such that they have to learn the hard way, i.e. be in an accident themselves before the message can sink in. Don't think my partner went to school which taught cookery classes, not like me who benefited from woodwork classes.The rounded section of the MasteClass knife was prime criteria in selecting this knife. On purpose as a test, tried to stand the knife with sharp edge pointing upwards but 99 times out of a 100 it falls onto its side. Hurray, avoids an accident. The fact that it came with a sheath and a sharpener built into the sheath resulted that both of us could coexist with much lower chance of an accident.