4PCS Kitchen Knife Set, Japanese Chef Knife Set with 9Cr18MoV High Carbon Steel Hammered Blades, Rosewood Octagonal Handles, for Meat, Fruits and Vegetables, Dynasty Series

I recently purchased this and it's bigger brother (the 9" Kiritsuke) and am very impressed with these wonderful blades. I have always wanted a Shun or Yoshihiro VG10 Steel Gyuto style Japanese knife for my kitchen, but my lifestyle had never lent an environment where I felt I could own a multi-hundred dollar kitchen knife and expect it to be all it was meant to be without getting destroyed by misuse, lack of proper care and cleaning, and a potential for it to just go missing one-day. Now, I'm entering a time in my life where I COULD do that, however, I wanted to crawl before I walk before I run. I'm certain this $30 utility knife nor its $57 bigger brother would not hold it's own against one of the previously mentioned knives or anything else offered by those knife makers. That said, I am not a Chef and I do not have to depend on these knives in order to make my living. I do, however, enjoy cooking and when my prep time is reduced by having a sharp blade that can make the work quicker and more enjoyable, it seems the food is better, the mood is better, and everyone is satisfied. I take pride in having sharp knives and my past experiences with even higher-end German cutlery was that of constant maintenance. I had my whetstones out every 6 months, it seems, and was always running the blades across a steele to get that edge to liven up after only a few uses. These blades have not enjoyed as much use as my prior knives because I'm not currently cooking as often as I once did, but I have noticed that they were sharp enough for most people's standards right out of the box. I used them once, enjoyed the experience, but wanted to see how much more I could get out of them. I got out my whetstones and went to work on them. A 300 grit to fine tune the shape and define my edge angle, followed by a 1,000 grit to refine the edge a bit, then a 6,000 grit to remove any stray burs and give a slight polish, then a 12,000 grit to truly polish the edges. These knives are sharp. I've used them quite a bit on a mixture of bamboo and plastic cutting boards for a mixture of fruits, veggies, and meats, and have not had to hone or re-polish the edges since. They're holding an edge perfectly and continue to make me smile while working on prepping for my meals. Did I mention they look cool? The black looks painted on, but it doesn't affect the performance and since I hand wash these, it's not like the high-heat of a dishwasher is testing the durability of the paint (if it is paint). The texture helps with food releasing from the blade, so I like having that too. The octagonal shaped handle is great, not slippery - even with wet hands. Looking for entry level Japanese inspired kitchen knives made of hard steel (not soft German steel)? Look no further. Buy the whole set. That's my next move.

I recently purchased this 9" Kiritsuke and the 5" Utility knife and am very impressed with these wonderful blades. I have always wanted a Shun or Yoshihiro VG10 Steel Gyuto style Japanese knife for my kitchen, but my lifestyle had never lent an environment where I felt I could own a multi-hundred dollar kitchen knife and expect it to be all it was meant to be without getting destroyed by misuse, lack of proper care and cleaning, and a potential for it to just go missing one-day. Now, I'm entering a time in my life where I COULD do that, however, I wanted to crawl before I walk before I run. I'm certain this $57 knife nor its $30 little brother would not hold it's own against one of the previously mentioned knives or anything else offered by those knife makers. That said, I am not a Chef and I do not have to depend on these knives in order to make my living. I do, however, enjoy cooking and when my prep time is reduced by having a sharp blade that can make the work quicker and more enjoyable, it seems the food is better, the mood is better, and everyone is satisfied. I take pride in having sharp knives and my past experiences with even higher-end German cutlery was that of constant maintenance. I had my whetstones out every 6 months, it seems, and was always running the blades across a steele to get that edge to liven up after only a few uses. These blades have not enjoyed as much use as my prior knives because I'm not currently cooking as often as I once did, but I have noticed that they were sharp enough for most people's standards right out of the box. I used them once, enjoyed the experience, but wanted to see how much more I could get out of them. I got out my whetstones and went to work on them. A 300 grit to fine tune the shape and define my edge angle, followed by a 1,000 grit to refine the edge a bit, then a 6,000 grit to remove any stray burs and give a slight polish, then a 12,000 grit to truly polish the edges. These knives are sharp. I've used them quite a bit on a mixture of bamboo and plastic cutting boards for a mixture of fruits, veggies, and meats, and have not had to hone or re-polish the edges since. They're holding an edge perfectly and continue to make me smile while working on prepping for my meals. Did I mention they look cool? The black looks painted on, but it doesn't affect the performance and since I hand wash these, it's not like the high-heat of a dishwasher is testing the durability of the paint (if it is paint). The texture helps with food releasing from the blade, so I like having that too. The octagonal shaped handle is great, not slippery - even with wet hands. On this blade (the Kiritsuke), beware of how you handle the knife. I have found it very easy, when taking it off the wall magnet and regripping to begin my prep, to poke myself with the rear portion of the blade where it swoops back towards the handle. It is the shape of this particular blade that lends itself to this and not necessarily a fault to the knife, just in practice of how to handle this knife. Looking for entry level Japanese inspired kitchen knives made of hard steel (not soft German steel)? Look no further. Buy the whole set. That's my next move.

Just opened it up, very well packaged and thoroughly oiled. Lightweight, lovely aesthetics. I bought this knife to butcher down the big birds of the holidays and the odd cut of prime rib that cycles its way through my house if I can snag a sale. Excited to give this gorgeous new addition to my cutlery a whirl when the opportunity calls for it.

The beautiful kitchen workhorse, every chef i let test it complimented on feel and sharpness but this is not Damascus steel however anything that sticks can be off your knife in 3 shakes tops i work to feed 250-300+ people per day, and it can not rock very well due to the blade angle, however for the cook its an amazing knife and good for learning while the title of chef is being earned, beauty in life is something that should be in everything exactly why you buy the knife that inspires you when you grab it other then this the only con is the handle is as big as the knife so it may not work for the shorter among us but has the benefit of a big handle for lefties . Durability remains to be seen with time.

Replacing all of my j Ives with the findking set. So good and sharp. Careful. I cut myself on this knife while washing it.

Oddly enough this cheap blade is excellent. I use it at my job 6 days a week 5 hours a day unless I kneed a blade with a point. It’s such a beautiful knife and people assume its handle fits perfectly in an average size hand. Takes a sharpening very well too.

I treated myself to 3 new knives for the kitchen. I got 2 more expensive knives from chefknivestogo, and this 7" nakiri for general use and vegetables. It's a great knife, especially for the price. It does require some maintenance, as the exterior metal is not stainless. This doesn't scare me away and I knew what to expect. If you know how to take care of reactive cookware (mild steel, cast iron, etc.) you'll be happy with this knife. It has some weight too it, feels very sturdy in the hand. I prefer the Wa-style handle for grip and usability. It was relatively sharp out of the box, but I gave it a sharpen anyway to really dial it in. Took the sharpening very well and has been a great knife since. I find myself reaching for it often since it is a good performer. Also, it's inexpensive, so I don't feel the need to baby it. I've used it on butternut squash, slicing beef, chopping all sorts of greens and vegetables. The hammered finish on the knife gives good food release, which is great for slicing things like onion or frozen beef.

I’m a kitchen knife enthusiast and THIS knife is surprisingly easy to make quite fine cuts with, given its size and weight. It has rapidly become one my favorites over many other brands I own including Dalstrong and Shun. In general, think think this knife would land most solidly in my top three favorites which also include with my Shun 7” Santoku and another which is the super value priced Rada cook’s knife, made in Idaho. This knife just glides through food SO easily with the knife doing most of the work for me. I’m not a professional by any means but this is a great hybrid option IMO between a cleaver and traditional chef knife that should last you a very long time with proper care. I hand wash only, use on wood cutting boards only, and store dry immediately after use. One additional think I love is the height of this knife as it greatly helps with transferring food from cutting board to the skillet.

Jolie et tranchant

I am very satisfied with the knife. I am a professional cook for more than 10 years and I own a pretty big collection of knifes ranging from 10euro to around 400euro. It definitely is a hard steel compared to cheaper once and thus needs to be honed and sharpened less often. The balance point is right at the gripping joint between the thumb and the pointer finger which makes it weight light and comfortable when cutting. I own 1 more hand forged knife with almost the same pattern and 3 times the price but it is more bulky and weights more. I prefer the findking over the more expensive one due to that weight comparison. I am not going into more details here but overall is a very good knife and for the price I would recommend it. As for rust i never had any problem what so ever even with my high carbon knifes, as long as you treat them properly and clean them dry will go for many years. Purchase recommendation for price/ performance.

Bon couteau a trancher produit conforme au descriptif.

Un cuchillo estéticamente precioso y con un afilado realmente bueno

Neat knife and leather sheath with nice packing, suitable for camping and outdoor use, however it should be carefully stored away from the kids hand reach .