The Cooking GuildDynasty Series Professional Slicer - 12" Slicing Knife - San Mai Steel Japanese Knife with Hammered Finish-Rust-Resistant, Full Tang Sharp-Durable

I love this knife I couldn't be happier, just keep in mind it doesnt come with a case it's in a cardboard box.

Sorry, I cannot find out anywhere, where this knife is made. And since if from Germany or Japan, such knives automatically sell for a higher price, leaving this information out, means not made in Germany or Japan. As in, the knife makers in these two countries have their reputations to protect. And so, in buying one of their knife online, price will tell you quality. Now, China and the US can also make some excellent knives. But also obviously, some complete junk. And with knife prices going from $5 up to $2,500, per knife, you get what you pay for. (Note: Japanese San Mai Steel is a technique, not a definition of origins, and not necessarily a definition of quality either. Most any blacksmith will use sandwiching of differing grade steels. How well this is done is a different story.)While I already have all the knives I need (and then some), the Yanagiba shape of this knife perked my interest. I honestly wanted to see if it's a true Yanagiba (sushi/sashimi) or a Usuba (vegetables). It's neither. It's a Kiritsuke. It also has a double sided beveled edge, not the single-sided of a classic Yanagiba. In plain English, it's a brisket knife. Yes, it can cut Lachs to perfection. But due to its double-sided bevel, you're not going to get those itamae cuts. In quality of cuts, you'll come up short.And now finally to the knife itself:1) The etching is neither here nor there for me. I don't care one way or the other. (But, more later.)2) The handle is gorgeous. It fits naturally to my hand. Would not change it in the slightest.3) Balance is a bit blade heavy. But, it's within less than an inch off of perfection. Or, if you're using your index finger on the spine, it's spot on. Just if you're pinching the bolster (like I would on this knife), it's about 3/4in to 1in blade heavy.4) The shape of the blade is all I could wish for.5) I've seen and done better knife sharpening.A) There's some scratches showing, meaning machine sharpened, then buffed.B) There's a microscopic wave on the edge.C) While not a full burr, there's a couple places that have burrs not fully taken off.D) Now that said, a quality professional knife sharpening costs between $75 and $100... per knife. Don't expect one on this price of knife. In fact, this knife has been sharpened better than I expected.But now to that "but" on the etching:1) While not very much, it does weaken the spine. (There's too much hammering showing.)2) A San Mai should not be ground down to shape. It needs to be forged to shape. And, I'm seeing evidence of grinding. But more importantly, I am seeing a color difference between blade and near edge. Now, that can be from an acid treatment prior to final sharpening. But, it could also be the softer core showing through. (The later being very bad, and I won't find out, until I do a full sharpening, in about one year.)Conclusion: My rating is based on price, and expectations of a knife in this price range. Simply, this is a hobby class knife, not the knife for a Michelin star chef. Simply, 99% of us, could not achieve any value out a high-end knife. (Outside of bragging rights.) For our skill-set, this is a lovely knife to have. You can do some seriously good cuts with it. It is also a knife shape, that any good cook or grill master must have.

You'll feel like the fastest sushi chef in the world with this elongated smelt splitter. The knife is a slice of heaven, quite literally! With a double bevel on the blade, carving is the best wit utilize this piece.It won’t give you a slice of sashimi or prosciutto in translucent, thin slices, but it is precise.With the blade grain on the knife, it is much more suited for barbecue, such as brisket, pork, shoulder, or ribs. It has a clean, easy slice through thick cuts of meat, and with it’s length, it’s stellar for serving whole duck, pig, prime rib, or brisket.

Home cooks and professionals alike need an ultra sharp slicer that glides through meats yet resists wear over time. This 12” slicing knife from The Cooking Guild artfully combines scalpel-like Japanese steel with a hand hammered finish for performance that looks as beautiful as the cuts it produces.The ergonomic handle provides comfort and control when portioning roasts, carving poultry, or thinly slicing veggies or charcuterie. Full tang construction gives sturdiness while the blade’s 66 layer Damascus stainless steel holds an incredible edge. Just a gorgeous, well-made knife that’s a joy to use meal after meal.

Great looking knife, but returned. Super sharp (as expected). Blade and handle looked beautiful. But, if you're reading this review, you know there is a substantial variety of these types of blades ranging from $30 into the $120 range. So for a $100 blade, presentation matters. The knife I received was in a basic cardboard box and no sheath. Something I would expect if in the $30-$50 range. So after buying a blade cover, it put's this set in the $120 range. Other knifes in this range simply present and are packaged much nicer.

This is a very sharp slicing knife, long enough to be useful for many things, from meat to raw fish, and even to slicing items like biscotti before you rebake it. It seems well balanced and comfortable to use. I would advise drying this item after hand washing, because it can be prone to tiny rust spots. Given the reasonable cost for this item, I'm not surprised; just a little disappointed.

The Cooking Guild Dynasty Series Professional Slicer - 12" Slicing Knife is a very sharp knife and beautifully made. It is a very long blade. I was expecting to use this to replace my broken electronic knife and figured it would be the same size- user error- didn’t pay attention to size! Used on a cutting board which made it easier to use- but a 10” blade would make easier to make more precise cuts. AUS-10 high carbon stainless steel. WARNING: DO NOT USE IN DISHWASHER. Hand wash ONLY.PRO: Well-Balanced Japanese Slicing Knife, AUS-10 high carbon stainless steelCON: Too long. DO NOT USE IN DISHWASHER. Hand wash.Packaging: Yes, Intact, No DamageEase of Opening Package: Yes: Easy to open, No tools required.Assembly: Not NecessaryRecommend to a Friend: YesAge Appropriate: AdultAppropriate for Price Point: Yes (Same price point range)Safety of Item: Manufacturer/The Cooking Guild Dynasty/AUS-10 high carbon stainless steel /Observe Warnings in InstructionsQuality Materials: Good, Strong, Sturdy, Manufacturer/The Cooking Guild Dynasty /AUS-10 high carbon stainless steelRating: 5 Star RatingSuggestions for Manufacturer: None

I got this a second brisket knife. I love my Wusthof, but sometimes it’s not quite long enough. This is a decent knife, sharp and weight is nice, but I don’t love the shape. You can tell from the pic that you can’t lat the blade flat while holding the knife. You either have to have the handle off the cutting board which is doable most of the time, or use the nose of the knife to complete the cut.