TAN REN 6 Inch Boning Knife for Meat Cutting, High Carbon Steel Deboning Knife for Butchering, Full Tang Fillet Knife with Wood Handle, Processing Knife for Meat Trimming

I have smaller hands than hubby so wanted my own Japanese chef knife. I know about knives and have had expensive kiritsuke before, my favorite shape. (Basically an elevated version of the santoku.) This is a somewhat simpler kiritsuke but very nice for the price. It still is a carbon steel that holds a very sharp edge! It came nicely presharpened. Do yourself a favor and DO NOT BUY A STAINLESS STEEL KNIFE. This one is fine. Yes, you will have to wash and dry the knife after use to prevent rust, but that is quick. The handle is not completely round in Japanese style, but it's a nicely rounded square Western one that will fit most hands. Knife was shipped in a cardboard box, not a wooden one to use for storage. Also no sheath. You can't demand that for this kind of money ($30). I keep the knives in a small drawer laying on top of a lightly oiled paper towel. The occasional wipe with the oiled paper towel preserves the knives very well! In a nutshell: Very decent knife at a good price. Excellent for beginners wih Japanese style knives.

Great knife don’t let your family or guest put it in the dishwasher

Got this for my husband and he loves it! He uses it more than I thought he would. So far it is staying sharp too

This is a really good knife for the price, but it does have some flaws. First, just a few things to clarify. This is a stainless steel knife that's made to look like a traditional carbon steel blade. That's not a good or bad thing, just know what you're getting as I ordered this expecting traditional carbon steel. Second, this is NOT a meat cleaver. It probably can cut through bone out of the box but that's not it's intended purpose and I suspect the blade will chip if you do. Chinese cleavers are used as a general purpose chefs knife, for vegetables and chopping, not for hacking through bones. If you need to hack through bones, get a western/german style cleaver. Now a few thoughts: The good: The blade came very sharp, as sharp as my Shun and Global knives that I sharpen regularly with whetstones. That's a huge win for a knife this cheap. The blade shape is actually very nice. It's a little more curved than I expected but it's a very functional knife that works well for chopping ingredients and then using it to transfer them to your wok (or whatever). The blade is very thin and slices effortlessly though most everything I've tried so far. The bad: The bolster of the blade is a bad design. Rather than tapering out from the blade, it's a very wide bolster that is uncomfortable if you tend to use a pinch grip. It is metal, so it can't be easily adjusted. I may actually try to grind this down. The blade is very thin, which is a positive for certain things, but I worry about it's durability. I suspect this blade will be prone to chipping (*note - 2 years later and I was wrong. This has held up surprisingly well). So far, the edge has held well for a week, but I also suspect it's going to need to be sharpened a lot more frequently than my nicer knives (*nope, I was wrong on this too). Overall: this is a very good knife for the price. I've been through a lot of knives including some pretty nice ones. For less than $30 this is a really solid knife. *Update after 2 years - After two years I have to say that I use this knife nearly every day. It is one of my 3 most used knives along with my Global G2 and Shun pairing knife, both of which cost nearly 3 times as much as this cleaver. The edge has held up perfectly fine with no chipping, and no need for sharpening any more often than any other knife I have. I'll also add that, though I didn't initially like the bolster, I've gotten used to it and don't even notice it anymore. I would still prefer a slightly different design but considering the quality and how it has held up for two years at this price, I can't complain at all.

This knife is incredibly sharp, making cutting meat and vegetables much easier. I realized it's not that I don't like cooking, it's just that without a good knife, preparing ingredients is too much work. Since buying this knife, I really enjoy cooking.

Nice sized knife for vegetable chopping. Extremely sharp, the very light curve to the blade ends makes for nice rocking motion, steel is high carbon meaning it keeps it sharpness for long periods without frequent touchups most kitchen knives require. Blade is wide enough to easily control yet pickup diced/minced veggies without adding extra weight that its big-brother larger-cleaver gives.

Bought this for the hubs when he was volunteering for the HSLR (Houston Livestock Show and Rodeo) and he loves it!

Super sharp, well-made, looks like it will really last.

Excelente faca. É bem afiada e tem um aspecto bonito, igual a foto. Não é pesada e possui fácil manuseio. Recomendo a compra

Its japanese knife but plastic label made in china, in the discription black and silver but i recieve plane silver both spine and edge.