3.5 Inch Paring Knife, 67-Layer Damascus Steel VG-10 Blade, Small Fruit Slicer with Inlaid Handle, Multi-purpose Peeling & Petty Cutter for Vegetables

It's really sharp and durable. It makes a great gift and every day kitchen knife. The handle feels comfortable and makes it very easy to cut. I like the way it looks as well.

I seen a few negative reviews about rust, FYI moisture is the worst enemy to this type of steel. Here is how to care for your Damascus Blade. I collect Katanas, which are all Hand Forged blades. FYI: the picture of knife darkens the blade so you can see the Design. When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade. The colour and character of the patina is determined by the type of ingredients and food the blade is used to cut. For example, cooked red meat creates a beautiful blue-grey patina that will be familiar to anyone who has encountered heirloom carving knives. Caring for your blade: Caring for a Damascus steel blade is much the same as for a Carbon steel blade - moisture is the enemy. Once the blade has built up a patina it is much more forgiving, but a fresh Carbon steel based blade will begin to rust in a heartbeat. Never, ever: NEVER! Leave the blade resting in standing water Rest the blade on a damp tea towel, wash cloth, etc Store in direct contact with leather Wash in a dishwasher To help your Damascus steel knife become a heirloom, there are only a few things you need to do. After use: Rinse clean under running water and wipe dry with a clean cloth Lightly oil using food safe oil Store in a dry place While your blade is still developing a patina, it is a good idea to quickly wipe the blade down before moving on to a food preparation task not involving the knife. Oiling - (I use Japanese Sword Choji Oil)- https://www.amazon.com/The-Institute-of-Asian-Arts/dp/B0061LS2SY?th=1&psc=1 A common mistake when oiling a blade is to use something like olive oil that will go rancid. I recommend Choji oil, as it is food safe, cheap, and readily available. Washing Many people new to Damascus steel knives approach washing their blades with trepidation. Cleaning your knife is straightforward: rinse it under running water, give it a wipe with a lightly soapy dish sponge, rinse it again and wipe dry. If you’re familiar with the term “Bachelor Wash” (or can decipher the connotation), this is all it takes. Refreshing the pattern The Damascus pattern will fade with use - this is normal and easy to rectify. Hot black instant coffee (cheap, nasty, and mixed at a ratio that would kill a large animal) is a mild etchant that is used as the final stage of the Damascus etching process. It is element of process that contributes most to the blackness of the pattern. Here’s how to refresh your own blades: Brew a batch of the cheapest and nastiest black instant coffee you can get your hands on. You’ll need enough to immerse the blade in. Wash the blade, then thoroughly wipe it down with methylated spirits to remove oils and contaminants Immerse the blade in the instant coffee, heating the coffee back up if it’s gone cold (heat increases the rate of reaction). Take care to avoid getting coffee on the handle. Expect the process to take anywhere between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and allowing the coffee to drip off. Do not touch or wipe down the blade at any point. When the desired results have been achieved, remove the blade from the coffee then wash as normal before oiling and storing.

The quality of this knife is superb. It's perfectly weighted making it comfortable to use. It's very sharp, slices through raw potatoes like a hot knife through butter. It's now my daily go to paring knife. It's easy to use and clean whether rinsing and drying or in the dishwasher. It maintains its beautiful appearance.

Here's the Standard Review for the Sunnecko Chef Knife 8 Inch, Damascus Kitchen Knife Japanese Chefs Knife. The Sunnecko chef knife is made from 67 layers of high-carbon Damascus steel, ensuring exceptional strength and flexibility. The beautifully patterned blade is not just for aesthetics – it enhances performance by maintaining a sharp edge longer and resisting rust and corrosion. Hand-sharpened to a razor edge, the 8-inch blade offers precision cuts with minimal effort. Whether you're chopping vegetables, slicing fish, or carving meat, this knife delivers clean, accurate results every time. Designed with a comfortable, ergonomic Pakkawood handle, the knife fits perfectly in your hand, reducing fatigue during long cooking sessions. The handle also features a full tang, ensuring the knife is perfectly balanced for ultimate control. Ideal for a wide range of kitchen tasks, the 8-inch blade is perfect for chopping, slicing, dicing, and mincing. Whether you're prepping vegetables, meats, or fish, this versatile knife is designed to handle it all with ease. Not only is this knife a high-performance tool, but its stunning Damascus pattern makes it a piece of art in the kitchen. The intricate design not only speaks to the craftsmanship but also adds elegance to your culinary experience. Thanks to the high-quality Damascus steel and excellent craftsmanship, this knife is designed to last a lifetime. With proper care, it will maintain its sharpness and beauty for years to come. This stunning knife is a must have tool and centerpiece for any chef or cooking enthusiast.

Very impressive chef's knife! Super sharp. Very well made, high quality steel blade and handle. Compares very favorably to my Wusthof Classic and MAC MTH 80 at about 1/3 the price.

I'm returning it because the handle is very narrow and does not feel comfortable to me or my wife. It also has a downward arc to both the handle and the blade that presents the blade to the work at a steeper angle than I like. Otherwise it is sharp and appears to be very well made.

Over the years I ammased a sizable collection of knives of primarily German manufacture. They are of high quality 440C steel and have served me well. But more recently I've come to prefer the Japanese VG10 steel and have been slowly building a new assembly of blades. VG10 steel maintains an edge better than 440C, and I'm always looking to improve my array. (OK, I've become a knife snob!) With that out of the way, I've found the Sunnecko 5 inch knife to be an exceptional investment. It maintains its edge well, but is easy to sharpen when needed. Although it doesn't contribute to edge retention, the Damascus finish adds to the beauty of this beast. It also provides protection of the VG10 core against corrosion. It's truly a worthwhile investment.

Beautiful knives. I have gifted three of them and I hear about how much they are used/loved quite a bit. A perfect tool and gift

Muy bonito corta bastante bien se ve de muy buena calidad solo que la parte filosa es algo pequeña revisan medida

Excellent quality and sharpness, sliced through rack of lamb like it was butter. Beautiful appearance and design, will definitely be buying the rest of the collection.

Very happy with it, 1year of use not heavy at all but it would come down to the individuals ability, comfortable handle looks beautiful and it feels balanced. Still sharp after a year although I am using a honing rod to keep it at its best.

Talk about being duped, read everything about this knife and was convinced it was made in Japan & sold in America, but alas, yes, sold in America but "MADE IN CHINA". I'm really getting sick & tired of this crap, AMAZON you need to lift your game & demand that these sellers display where the item is made!!!!!!! When I find an item that I'm tempted to buy it is the first thing I look for "where it's made" & if it's made in China then that's a NO GO for me because I've had to much CRAP from them & the quality is disgraceful, so if an item cannot display where it's made then I'll just move along or go without.

El filo dura un buen rato y se siente bien a la mano