Cangshan D Series 59168 German Steel Forged Santoku Knife, 7-Inch

The knife is sharp out of the box (but make sure to also own a honing rod and sharpener because no knife, no matter how good, doesn't keep a like-new edge more than a week or two) This knife keeps an edge well and is very well balanced. I reccomend this knife because it is well balanced, well made, and ultimately a good value for money.

Great knife. Handle is more ergonomic than my much more expensive 5" Wusthof santoku. Not as sharp as the Wusthof, but plenty sharp. I use this larger knife for cutting larger things like cabbage, chicken breasts and big onions. Great value for the price. I will be giving this knife as a gift.

This knife cost just over $40 aud delivered and I have been using it for over 2 weeks and I am surprised at just how good it is. Not hand crafted Japanese or German good but for a knife made in China it's excellent and very sharp and staying that way. Very good knife and no sign of rust as commented by someone else.

I bought this knife to add a santoku to my set of forged Wusthofs. After living with it for a few months and seeing how its edge held up, I have to say that I'm very impressed; so far it is on par with the Wusthofs. I use this knife almost every day and it still glides through tomatoes (the true test) with no crushing or resistance. Ergonomically, it is easy to grip and control even with wet hands, and it's well balanced to make quick work of whatever you can throw at it. I can't speak to the corrosion problems that one reviewer had, as I treat all of my knives like they are carbon steel: Wash and thoroughly dry immediately after each use. If they are going to sit in the block for more than a day or two, I wipe them down with mineral oil to prevent corrosion. True stainless is very expensive and not found anywhere in a typical household, including the knife block. Tips for keeping the edge as sharp as new: -Never use a glass cutting board. They will dull a knife faster than anything you will actually be cutting. Wood and bamboo are ideal. -Never let a knife land in the sink, as it is likely to be dulled or left to rust. -Never use a pull-through or electric sharpener -Hone with a steel rod every few uses -Sharpen with a stone, or have your knives professionally sharpened every 1-2 years

I probably use this new knife every other day. I am retired chef. but I am noticing rust starting along the top edge of the knife. I hand wash everything. I don't have a dishwasher. so I am kind of disappointed !!

Bought this and the 8" (59120). I like this one a bit more, although both are nice. This just fits well in my hand. Update (4/14/2016): This is the knife I use for almost everything. I love it. I have not had to sharpen this knife yet. I had some Chicago cutlery knives that I was sharpening every week. If you are looking for a good multipurpose knife this is the one to get.

Bought this knife in April, have used it extensively as my primary knife. You don't know how bad you've had it until you've tried a real knife. Trimming chicken is like cutting butter. Cutting up steak to grind your own hamburger is a joke. Veggies? Not smooshed by dull, terrible blades any longer. I hand wash immediately after use, dry it, and place it back in my knife block. No issues yet. It's amazing how great this knife is, some could say it's a knife-changing experience.

This is an excellent quality knife for the price, very solid, I Love mine!