imarkuJapanese Chef Knife, 8 Inch Professional Kitchen Butcher Knife High Carbon German Stainless Steel Handmade Forged Cooking Knife for Vegetable and Meat, Unique Gifts for Men and Women

Me agrada el material y equilibrio de peso tiene buen balance en la mano y tiene buena hoja así que esté producto si lo recomiendo.

Super sharp, nice design.

I was quite disappointed to see that these are made in China.

Bought as a gift recipient absolutely loved it. Said knife was incredibly sharp an made cooking enjoyable.

Es el mismo producto que dice la descripción. Muy bueno

Got it on Black Friday deal, the knife is dull, I had to sharpen it myself and the box come damaged, if I had to guess, mine was probably second hand item.

Very sharp and well balanced, better than more expensive knifes that I own

Little to complain about knife performance, but the copy editor for the product page is poor. See below you have a list of usage tips. I have some questions, what does it mean "clean the blade in time", in time for what? What are "hard objects", carrots or coconuts, or nuts and bolts? Sharpening the knife regularly can increase sharpness is basically redundant. Dishwasher safe, but not recommended in the dishwasher, partially contradictory statement. See list I copied from product page just below. Review continues after.TIPS FOR IMARKUPlease clean the blade in time after use.Please keep the knife in a ventilated and dry place.Don't use kitchen knife to chop other very hard objects.Sharpening the knife regularly can increase its sharpness.The blade is very sharp, please do not touch the blade to test the sharpness.This chef knife dishwasher safe, but it is not recommended to clean the knives in the dishwasher.In addition to the issues with the way they wrote the tips section, in a number of photographs with a human holding the knife, its obviously a different knife you can see the full tang blade connect to the handle and it joins handle square not on an angle like this knife does. Must have used a stock photo.Anyway I was making a stir fry today so I got to test vs both raw steak and raw chicken. I slice thin steak and then add a little water with a touch of baking soda to make tender. Both the steak and chicken easily cut to about 3/16" perfect for a good stir fry. I used it to slice the onions as well. I cut carrots at an angle along the length, a tough thing for most knifes, and take care not to slip and cut yourself. I just guessed carrots were not in the "hard thing category". Super sharp knife made short work of everything, and what is known about knifes. For the most part, the sharper the safer in the hands of a decent cook or chef. It's a lot easier to cut yourself with a dull knife. Does not need sharpening too often, but you should break out the alignment rod (some people think sharpens, it does little), and keep the blade straight so it continues to cut true, and to vendor get a new copy editor for product descriptions. Recommended.