Hisashige/Hi Carbon Japan Steel, Japanese Professional Knife,Gyuto (210mm/8.3")

Love the quality of the steel but there was a minor problem with the fitting of the wood to the handle that I was able to repair.

Thin blade due to the high carbon steel. Much thinner blade and great for precision cuts and control during knife cuts. High maintenance and Constant polishing to keep a visually acceptable blade. Recommended for the professional chef.

Sharp out from the box!Great knife for preps,just be reminded it’s carbon knife,proper care and storing needed.

The media could not be loaded.  Blade stains easily and very hard to remove stains.

Out of the box this knife is sharp, but put it on a fine stone and it will shave hair like a razor. Cutting hard thick skin vegetables is effortless. Slicing meat paper thin becomes a fun challenge of your skill without worrying about you knife not being up to the task. The drawback with any carbon knife is keeping it clean or it will patina and rust/pit. I keep a damp dish towel nearby to wipe my knife periodically. Hand wash, dry and apply thin coat for oil before storage.

First of all it arrived two weeks earlier than expected. Second it is a beautiful piece of work razor-sharp I love the feel of the handle feels really secured in your hand , I want the whole set❗️⚔️👊🏽