TamahaganeSan Kyoto SNK-1104-10 inch, 240mm Chef's knife

I must preface by saying this is by far the most exquisite knife I've ever used, so I can't compare it to knives of similar grade.The first thing I noticed about the knife is that it is visually very striking. The pattern on the blade, which was crafted from 63 individual pieces of metal, immediately made the blade like no other I've seen. The handle looks like fine black wood, but is actually made of compressed linen (micarta, I believe). The texture of the handle is just the right amount of grippy.My first test (sarcastically, I admit) to see if it could shave a few hairs of my beard. Test passed. The next test was a boring one of onions and herbs. It was completely effortless. I used the knife for several months as my main cooking knife (I typically cook 4-5 meals per week), without ever sharpening it. The third test came when I had the windfall of being given a fresh black truffle. With no truffle slicer on hand, I called on my trusty Tamahagane San Kyoto. The San Kyoto did a perfect job of slicing off nice paper-thin pieces of truffle, without crushing the fungus at all.Nine months later, the knife is still chopping, cutting, slicing, mincing, and butterflying like a champ. However, being a knife newbie, I wonder how I will go about sharpening it, as there don't appear to be any Tamahagane sharpeners available in the US, and I am afraid of ruining the knife if using a stone or steel. Updates will follow as my adventure with this blade continue...

I received this knife and fell in love with the feel and the blade. It's very sharp and easy to keep sharp. The steel is amazing.I have had this knife 5 months and squished a single garlic clove. The knife cracked at the bolster. I was in shock seeing this chef knife breaking doing a chef knifes job.I'm a little more than upset. I have tried contacting the factory since it's past the Amazon 30 day period. I have had some communuication but it has gone nowhere.All I'm asking for is a replacment or a refund. I will edit this review if the problem is corrected.I can most definatly say the knife was not abused. I have been caring for high end cutlery for several decades. I treat these tools very gingerly.