Masterpan Masterlon Slicing Knife 20cm, Protective Blade Cover, Extra-Sharp, Natural Wood Grain, Triple Riveted Ergonomic Handle

Darn sharp!

I am no knife expert, although I do know the basic differences between a chef's knife and a Santoku, which is the Japanese version of the western chef's knife. In the past, I felt safer with a chef's knife, as it is designed to chop/cut in a rocking motion, with the tip never leaving the cutting board. I felt I had more control and didn't worry about slicing my fingers. The Santoku, usually shorter in length than a chef's, has a tapered "sheep's foot" tip that curves downward, and the shape of the blade is practically the same along the entire length. The design doesn't lend itself well to the rocking motion of the chef's knife. Santoku--meaning three virtues, i.e. chopping, slicing, and dicing--is meant to cut with a back-up and front-down motion--chop chop chop. I had to start slow at first, especially with small veggies like mushrooms, in order to prevent my fingers from being sliced and stir-fried! Some say these knives are interchangeable, but the user needs to be the judge of the finer nuances and what it means to them.So--I'm not here to provide a lesson on something I'm a novice in myself, but rather to review this knife. I had never heard of this brand, and was skeptical, also, because of the really cheap price. But my skepticism was easily allayed when I started to use this. First, I took a sheet of typing paper lengthwise and the knife sliced cleanly through it to the bottom of the page. Next, I tested it by thinly slicing a tomato. I wanted to see if it would avoid all the pitfalls, such as easily cutting through the tough skin to the tender fruit, and I wanted to check if this sliced without leaving a lot of juice (and hence, flavor) on the cutting board. I was really surprised that it cut cleanly and without leaking fluid out of the tomato.Next, I cut matchstick carrots, sliced onion, and finely chopped and minced some herbs. The passed all these tests with an A for awesome. The handle is light, agile, and yet firm in my hands. I've never seen the scalloped ovals (designed to release food easily instead of sticking to the knife) so far up from the blade edge before. However, I've never been convinced that these hollows actually release food any easier than knives without them, so I wasn't disappointed. I'm so satisfied with this knife that I'm curious to try a MASTERLON chef's knife, too. This company has truly impressed me with its quality Santoku knife, at such a low cost. And the sheath is a must with sharp knives; I doubt I would have tried this if it came sans sheath. Perhaps Rachel Ray would carry on with her Wusthof brand, but, for the price and the quality, I'll not mince words, (just veggies) and recommend this to kitchen nerds everywhere.

I'm a foodie and enjoy preparing meals at home. As such, I love my knives. My favorite go-to is the Santoku knife. These are easy to hold, quality knives that are extremely versatile during food preparation. They aren't so small that you have trouble cutting larger items and not to big as to be unwieldy. For me, 7" is the perfect length for 90% of whatever I need to cut and chop.Enter the MASTERLON MP-115 Triple Rivet Collection 7" Stainless Steel Santoku Knife. I'd never heard of the brand, but it sounded good so I gave it a shot. I'm glad I did. It is priced right but competes in terms of looks and utility with knifes priced much higher. I know, I have some (see photo, the MP-115 is at the top). Compared the other seven inch ones, the blade is a little taller and the Santoku "dimples" at a touch smaller and shallower. That is the only real indication of its affordability. It otherwise looks top of the line and feels solid and nimble in my hand. The comparatively thin blade arrives very sharp and cuts through everything I've thrown at it thus far with ease. If you plan on storing it in a drawer rather than on a knife block or on a magnetic one, it comes with a protective plastic sheath proudly showcasing the MASTERLON logo. It is bulky and I don't know if I'll use it much, but it is easy to slip the blade in and out of and adds to the value of this kitchen accessory. They could have downplayed the logo a bit though to give it a more hi-end look.The MASTERLON MP-115 Triple Rivet Collection 7" Stainless Steel Santoku Knife would be an appreciated gift to any home chef. The blister pack can be a challenge to open, but if you're careful, a pair of sharp scissor should accomplish the task safely. I would definitely consider getting more knives from this collection.~ Kort

This MASTERLON MP-115 Triple Rivet Collection Santoku Knife is a good value. It is sharp and has stability. It doesn't cut as nicely as my surgical steel knives but it certainly holds its own in its category of knife. I think most people will be happy with this knife and will find that it will serve them well in most kitchen situations. It comes with a sheath and I highly recommend using it because not using it can lead to some pretty wicked hand cuts when you reach in the kitchen drawer. I can't say it is truly special but it will do the job. We find it makes a decent knife to put in our rentals because it is a good general purpose knife and because it carries a reliable edge, it is safer as well. In the final analysis, the Masterlon is a good value on a quality knife and most people will be happy with their choice of obtaining it.

The Masterlon company states, over several lines of text, that they do not use knife jargon to describe their high-quality kitchen knives. Yes, it is a great knife, but we kitchen geeks (you know who you are) are not satisfied with simply using and enjoying a product. This is my first knife of this Santoku style. My workhorse knife is a 10” Wusthof chef’s knife that I’ve used for over twenty years. I used to demonstrate and sell several brands of knives in upscale retail stores, and I was given the knife for my work. So, I did some research on Santoku style knives. First off, I discovered that real, true Santoku knives have a bevel on only one side of the blade. This knife, and most similar knives, have a double bevel. This type of knife is more accurately called a “Gyuto,” and I’m so satisfied knowing that. Also, this knife has little dents on both sides of the blade to aid in allowing the cut food to slip off the blade. This is called a Granton edge. This knife, a 7” blade, weighs 6.28 ounces; my 10” chef’s knife weighs 9.56 ounces.I have now used my new knife for several slicing tasks and find that the actual technique is not too different from a French-style chef’s knife. You slide and slice. The handle invites the proper grip with the thumb and finger very close to the bolster, that thick part where the blade joins the handle. Knife geeks will be happy to know that the knife balances on my finger at the bolster. My new knife is very comfortable to hold and did a wonderful job making thin slices of tomato. The knife comes with a sturdy blade protector, and it would be a wise idea to use it, both to protect the blade, and your fingers.Seriously, this is a fantastic knife at a fantastic price.