Chef Knife,8inch Damascus knife,67-Layer High Carbon Stainless Steel Kitchen Knife,Professiona Sharp Cutting Knives with Ergonomic G10 Black Handle,Gift Box for Home and Kitchen Birthday Gift

Was looking for a chef knife that was relatively cheap. I had a Enzo Damascus knife that was about $150 that got dull so I wanted to try something less expensive. I got this on sale for a fraction of the price and so far it is well worth it. It was delivered on time in nice packaging. Had a nice case and even came with an edge guard. My first use was to cut a tomato and I was able to cut it into fine slices with no problem. Pretty much comparable to a high end Damascus knife. I’m very happy with this knife and probably will buy again as a gift. Great project!

Buen producto,es algo grueso y pesado, Pero si corta bien para su precio

Edge durability is a consistent shortfall. This is the second of this brand I've ordered hoping for better outcomes. It's wonderful on day one. I don't mind having to hone it but you cannot hone pits and nicks in the blade. This faulty edge is n the photo is after less than 3 months of use. It's only been hand washed and towel dried. Only used on wooden cutting boards. Wouldn't buy Japanese steel again. Looking into German steel now.

I have been using this knife for just over a week now, and it is well balanced, sharp, durable, easy to wield. I can cut up several chickens without getting tired, which says a lot with my arthritis. I had a knife that I was very proud of. This is my former knife I am speaking of now. I paid a fair amount of money after saving for it for a while. It was so sharp and I thought it was wonderful. It took me 30 minutes to cut up chicken for the week with this knife, down from about 45 minutes before that knife. This new knife with the 67 layer Damascus Steel helped me get that down to just 12 minutes! I was astonished! I finished and looked at the clock and was floored at how fast I did it. I was having a lot of fun using the knife. I usually dread having to cut up all the chicken, but I was having so much fun using my new "toy" that I hated for it to be over. This knife is precision made. There are no uneven spots anywhere on the handle, tang, blade, not one blemish or uneven spot. It is perfectly balanced and while the knife is the heaviest knife I've had of this size, it was less tiring to use than my former lighter weight knives because of the balance. I had 2 other 8 inch chef knives that I had previously considered to be very sharp. I gave them away to my neighbor the day after I received this knife. I don't want another 8 inch chef knife in the house with this one, unless I can get its twin.

Really quick review here--this knife is extremely sharp, due to the narrowness of the blade. If you make a blade really thin, it will naturally be very sharp, so long as it holds that edge without rolls or burrs. For this narrow of an edge, I would expect to have to hone it very frequently, more than just once every use. I have to do that with my fillet knives when I'm processing large cases of meat. I have to stop every couple of large roasts or something, and run it across the steel a few times. This knife seems to hold up a bit better than that. I don't have any way of testing how hard the actual blade is, but I'm inclined to believe the claim of ~62 Rockwell hardness, because when I processed a large batch of onions and peppers, I didn't have to stop and re-hone the edge even once, despite it being a narrower blade than even most of my fillet knives. That's pretty good. Beyond that, the handle has sort of an innovative shape, but I think I like it. It has a slight ridge running the length of the handle, which helps you index the knife and keep it straight. Keeping the blade straight up and down, rather than at a slight side angle, is probably a big contributor to keeping the blade sharp for longer, because that side angle is what causes the edge to roll. So that slight ridge, in addition to looking cool and feeling comfortable, has a direct functional purpose for durability as well. The only thing I'm not wild about is the lack of a solid bolster. The metal tapers off really sharply going from the handle to the blade, leaving the knife weighted somewhat toward the back. For fancy chopping, like at a teppanyaki restaurant or on a cooking show, that might be fine, but for processing large batches of ingredients, that tires out the wrist a bit on the knife hand. It also makes it hard to mince things like herbs using a spine grip. And since that's one of the main things a chef knife is for, I have to drop a star for that. But other than that, this seems to be a really good knife with good quality steel and some unique functional features. Overall, definitely worth picking up.

Love this knife. Great balance and feel. Comes super sharp and holds it edge well. It will still need to be sharpened from use. A honing knife helps keep the blade sharp between a sharpening sessions. I love the Damascus look of this. I'm not sure if this is true Damascus with layers and layers folded over and over for the entire knife. I think this is 1 thicker center layer and then 33 thinner layers folded onto that. Either way looks great and performs well.

This chef knife is gorgeous. Made of high quality materials & has a little weight to it. It chops beautifully with a nice grip.

The good - this knife is very sharp. I did the paper cut test, and it sliced through the page without any effort or tearing. Slicing soft fruit and tomatoes is easy without crushing. It is also very well balanced, with the balance point at approximately the tip of the handle right before the blade which is good for a chef's knife. The overall construction is hefty and seems very good; I have used both fine Japanese knives and German knives. To me, this knife is a little more German in build, being heavy, but it is not as wide along the spine as my German knives but definitely not as slim and delicate as the Japanese knives I own. The one thing that gives me pause is the Damascus steel claim. Being a sword collector that has worked directly with master smiths, there are things about the steel that give me pause. The "hamon" lines, both at the cutting edge and before the handle, seem too uniform and mechanical. The pattern of the Damascus jacket really resembles examples I have seen where a smith will use clay or other substance to simulate a pattern, as opposed to using acid to etch and show the grains of the steel pattern. However, it is hard to be sure - this blade could just have been etched with a weak acid and machine ground to get the lines so uniform. Regardless, this is still a very good deal on a very well-made chef's knife.