Chefs Knife Review

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(More customer reviews)I've owned this since December 2008 and I still haven't had to sharpen the knife. I usually have to sharpen new knives before I even use them, but not with this one. It came as sharp out of the box as my Watanabe 300mm white steel Yanagi. The knife balances just in front of the handle and is fairly comfortable, but Henckels could use an ergonomics lesson from the shun ken onion line.

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Chefs Knife

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Masahiro MV-H 12 inch Chef's Knife Review

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(More customer reviews)The new MV-H series from Masahiro is lighter & sleeker than the older MV series. Masahiro really scored a grand slam when they developed the "modern Japanese grind" (found on all MV & MV-H series blades) - not the traditional Japanese "chisel grind", but a more subtle version of it that is unlike anything ever devised in the western world. The "blade geometry" is far advanced over European & American design concepts. Also, instead of making a dozen or so hideous-looking hollow 'kullens' along the blade to keep food from sticking, centuries ago the Japanese gently hollowed the entire back face of the blade. Masahiro's "modern Japanese grind" has a more subtle version of this. When it comes to blades, it seems that the Japanese people are conceptually gifted. They've also had the best steel all through history - the west has always lagged behind (though it's been kept something of a secret till recently). If you want the best steel, and the best-designed "blade geometry" available in a light, sleek package, then the Masahiro MV-H series is for you. If you want more heft, go for the MV series. You won't be disappointed. Features: MBS-26 stainless steel blade welded to non-magnetic bolster, stainless steel rivits help hold one piece black poly handle in place. Professional balance designed-in. Gift boxed.

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The most prestigious knife brands in Japan are Masahiro, Masamoto, and Misono.Together they form an elite group known as the three M\'s.Masahiro MV-H knives are produced by Masahiro Co., Ltd. in Seki, Japan.Among the numerous ranges of knives produced by Masahiro, the MV-H range is the top of the line.It is indisputably the best range from one of the best factories in Japan. The cutting edge is asymmetrical:80% on the right side of the blade and 20% on the left side, then polished to a mirror finish.This tapered style edge takes pressure off food for a perfect finished cut. This asymmetrical edge is derived from traditional one-sided Japanese knives which are also 80/20 asymmetrical.The 80 percent side on the MV-H is only ¼" high as compared to the ¾" on a traditional Japanese knife, but the idea is the same.An asymmetrical edge is approximately 35% thinner than a 50/50 straight edge. The Masahiro knives are amazingly light weight, yet perfectly balanced.The handle is a composition plastic handle which is remarkably durable and is much more practical and longer lasting than a laminated wood handle.The composite handle is resistant to bacteria, which keeps the knife very hygienic in daily use. The handles are a three rivet design and use a very wide full tang, almost as wide as the handles themselves.This design provides plenty of room for the rivets and still allows room for the handle to cover the tang, which results in an incredibly smooth rounded handle that feels great in your hand. The MV-H range is made from MBS-26 high carbon stainless steel.This MBS-26 is proprietary to Masahiro; however, it comes from the VG family like VG-10 that the Kasumi Damascus knives first used.The MBS-26 stainless steel is treated by three stages of quenching, sub-zero treating and tempering until the steel reaches a hardness of 58-60 HRC.Masahiro believes this is the ideal hardness the for a kitchen knife with the features of the MV-H.

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Shun Kaji Fusion 8-Inch Chef's Knife Review

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(More customer reviews)This knife was a birthday gift from my husband who tends to buy things because they look "cool" and not necessarily because they are the best at what they do. Let's just say I opened this knife up and thought, "HOLY COW, Now that's a knife!"

Here are my observations after several months of use:

The substantial blade is razor sharp-and has stayed that way. It slices through tomatoes and london broil like a hot blade through butter-no "sawing" motion required. I typically have a knife for each job around the kitchen, but this knife does the job of several, quite easily.

I was initially surprised how well the handle fit in my hand. The handle has grooves where you fingers rest, and I thought that perhaps they would feel oddly placed, as my hands are quite small. This wasn't a problem... and the knife felt very natural.

I did a little research, and read that the design of this handle is unique in that it places your hand in "the perfect position in relation to the blade for less effort and fatigue." Hmmm... I don't know if I have ever felt "fatigue" while using my other knives, but I do see now how I was never holding the handle properly,forcing the knife with pressure to cut, chop and slice. Knife-science...who knew?!?!

I find that my other knives are getting little use in my kitchen. I reach for this knife again and again.

I'm hinting to my husband that another knife in this line would make a great Christmas gift.


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Let the cooking begin. With this 8-inch chef's knife on hand, pretty much anything's possible. Use the multi-purpose knife for chopping onions and potatoes for a soup, slicing mushroom and peppers for a pizza, mincing garlic and fresh herbs, and much more. Its long sharp blade cuts through vegetables, meats, and fish smoothly and efficiently. Like other pieces in Shun's Kaji line, the chef's knife features durable construction consisting of SG-2 powdered steel, which holds a 64 Rockwell hardness and offers a higher density and grain structure, with no imperfections or weak points. The SG-2 blade combines two different kinds of steel--a nickel alloy and a high-carbon steel--for exceptional strength and resilience. The knife not only provides a razor-sharp blade with a hard, chip-resistant cutting edge, but it also comes with a beautiful, acid-etched Damascus pattern for a distinguished appearance. Other highlights include a full-tang blade, from the tip to the end of the handle, for added weight and style; a bolster-free design for easy sharpening; a double-riveted ergonomic handle made of Pakkawood with an angled end cap; and a comfortable design suitable for both right- and left-handed users. Made in Japan and embossed with the Shun logo, the 8-inch chef's knife carries a limited lifetime warranty and should be washed by hand for best results.

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J.A. Henckels TWIN Cermax MD67, Damascus RED Micarta 7 in. Santoku Knife Review

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(More customer reviews)these knives are a joke.... for $350 you can do much better. sharp as a scalpel??? lol. not with an HRC of 66. i have butter knives with a higher hardness rating. even worse is that williams sonoma is peddling "true" damascus henckels baldes on their site which is a total crock. for $1000 i can custom order a much better blade hand made with a handle made of whatever i want.
your money would be better spent elsewhere.... just do a search for "japanese chef knives" and go from there. don't waste your money on this trash.

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30887-186 Twin Cermax has been specially developed for the demanding lover of the Japanese cuisine. The blade as sharp as a scalpel, the handle in perfect ergonomic shape, the material based on the latest state-of-the-art technology. Features: -Santoku knife. -Twin Cermax M66 collection. -Damascus red finish. -The blade's core consists of special powder steel (MicroCarbide) with approximately 66HRC (hardness). -Steep angle of the edge delivers the original Japanese sharpness. -Traditional Japanese hand honing for that extra sharpness. -Ergonomic handle has been jointly developed with Japanese professional chefs. -Especially comfortable Micarta handle material, a special resin and linen compound manufactured under heat and pressure. -Micarta is distinguished by its fine wood-like look and absolute dimensional. -Laser controlled edge. -Made in Germany. -Blade: 7''.

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Shun Ken Onion 4-Piece Steak Knife Set Review

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(More customer reviews)I have purchased a Shun Ken Onion 4-Piece Steak Knife Set before from another source. I am very pleased with those knives, as I am sure I will be pleased with these. However, I was disappointed when the set arrived and they were in a black cardboard box instead of the bamboo box as depicted in the picture. I was giving these as a gift and the set would have made a better presentation in the bamboo box. I would hope that in the future, the picture of the set of knives would be shown in the box they will arrive in...so there is no misunderstanding or disappointment.

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This set of four steak knives by renowned knife designer, Ken Onion, features a 16-degree extreme cutting angle for superior sharpness. Manufactured in Seki City Japan, the home of Shun knives, the knives feature downward angled handles whose curves closely match the shape of a palm, eliminating gaps between hand and handle. The slightly elevated handles also provide better cutting board contact with blade. The set is made of VG-10 Japanese super steel, known for edge retention, and has a Rockwell hardness rating of 60-61. PakkaWood resin-impregnated hardwood handles are ergonomically designed for comfort and control, and they are NSF certified for use in commercial kitchens. Hand washing is recommended for this and all top-quality cutlery.

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