A
Always looking 4
September 23, 2025
Basically, a well-priced Sujihiki that is very impressive for this price point.
Short and sweet, this is a very good knife for slicing boneless proteins. It's a sujihiki-style knife. They use very good mid-level steel, VG-10, which is actually better for most users because it's much more durable and can get pretty close to a sharp edge like the highest-end materials, but it is much more durable and easier to sharpen. The more exotic steels can become super hard, making them very brittle and difficult to sharpen. VG-10 is basically a Goldilocks level of hardness and usability for most users.**Background:** I collect and use high-end Japanese knives, but I also own a collection of more affordable knives that I let my family use. I like having a reliable set of knives I'm comfortable sharing with guests. This knife looks similar to a Sujihiki and is very handy for slicing all kinds of proteins, not just beef.**Build Quality:** As I mentioned, this knife is essentially a Sujihiki-style knife. These knives are excellent for slicing boneless meats and are often recommended for sashimi. The advantage of this style is that it has two edges, Making it easier to sharpen, and it's ambidextrous, so both right- and left-handed users can handle it comfortably. If you're not familiar with Japanese knives, a true sashimi knife has only one edge. It's kind of like a chisel; one side is basically flat and the other side is the edge, so the knife is either left- or right-handed. However, most Western knives have two edges that are equal on each side, and that's what this knife has. The angle on this knife is very sharp at 15°, which makes it more delicate but also allows it to slice more thinly and smoothly. Most Western kitchen knives are 20° or more.I own an expensive version that costs hundreds of dollars, but functionally, they are very similar. The higher-end knife can get sharper but is also more delicate.Considering its price point, this knife offers impressive quality. First, it’s very sharp—hair-popping sharp right out of the box. VG-10 steel is ideal for home use because it resists rust better than high-carbon steel. Its hardness is in that optimal range—sharp but not too brittle—so it won’t chip easily.However, this knife is not meant for cutting bones or ribs. It’s great for slicing skirt steak, brisket, or sashimi. I have dedicated knives for those tasks, but sometimes I prefer to use this one to avoid damage and for ease of use. Being left-handed, I appreciate that I can share it comfortably with my adult children or wife.The scalloped edge helps in releasing very thin slices of protein. I really like the handle; it’s made of soft wood with a non-finished surface, providing a good grip even when wet, which is common when preparing sashimi and rinsing the knife to prevent cross-contamination.The knife’s geometry is well-balanced. It’s designed to slice efficiently while still being durable enough for non-professionals. About 15° is the maximum bevel angle—sharpening it further results in more fragile edges that require frequent maintenance.One minor disappointment is the Damascus pattern’s appearance. At this price point, it's not comparable to a hand-forged, artisan Damascus knife. Even with my higher-end Japanese knives, I don't expect intricate Damascus patterns—they tend to be more decorative than practical. I find the pattern attractive, but it's not on par with handcrafted artisan knives.**Function:** This is an excellent knife for slicing. I tested it on various types of protein, and it cuts smoothly. The edges were very sharp right out of the box. The scalloping certainly helps release the protein when you slice very thin pieces, and the handle feels comfortable and provides a good grip. The two edges are a benefit compared to a traditional sashimi knife. It’s actually easier for most Western users to handle because that's what they're used to, and I also don't have to worry about handedness or frequent sharpening. I believe this knife is a great choice. If you’re thinking about getting a sashimi knife with a single edge but don't want to spend time researching and sharpening with wet stones, this is a fantastic option, especially at this price. To surpass this knife’s performance, you'd likely need to spend four or five times as much and invest significant time in sharpening with high-end wet stones, which most people are unlikely to do.And for someone who's a novice and interested in making sushi or sashimi at home, I think this kind of knife is perfect. It's better than a single-edged Yanagiba. I even know professional chefs who use high-end Sujihikis instead of Yanagiba. It would take too long to explain everything, but basically, if you're a westerner, you'll probably slice better with a Sujihiki. Obviously, there are much better options, but they also cost a lot more, so I think this is a great entry-level choice. Entry-level is used loosely because I believe you can slice very well with this, and most people wouldn't even realize that you didn't use a several-hundred-dollar knife.
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100% my favorite lightweight kitchen carver
BLADE: 10/10It's ridiculously sharp, and easily cuts through everything I need it to. The edge has held up to everything I have put it through the last month - including us cutting on plastic, wood and against metal and ceramic surfaces, without losing it's sharpness whatsoever.WEIGHT: 9/10It's light enough to use for quick kitchen chopping and slicing so I keep it around for that, but really shines when it comes to carving meats. The thinner height allows precise carving and makes changing directions or carving around bones and such a lot easier.Because it's so long and lightweight though, it requires more force to cut through tendon or harder materials sometimes, but the sharpness of the blade makes up for it for me.APPEARANCE: 10/10The olive wood handle is just so beautiful, and made of what seems to be a very high quality Olive wood. The density is very nice, and it smells of olive even after many cleanings.The blade is real folded Damascus steel and not some laser etching like cheaper damascus knives tend to be. You can see and feel the quality that went into making it, and the sleek profile is just great looking.USE/PRESENTATION: 10/10Comes with a basic vinyl knife cover and a nice looking gift box that I did not need, but would definitely make for a great gift.The way the olive wooden handle is formed is perfect, with no gaps, warping, cracks or rough spots in the wood or materials where liquids could hide. It's also sanded perfectly and really nice to hold in the hand, with enough texture to feel secure but without being porous which prevents stains and keeps it looking great. The weight is balanced in a great spot for comfort, and makes using it a pleasure for me.This has become my favorite light carving knife and is just an absolutely gorgeous knife overall (both the blade and handle). I take pleasure in using it and appreciate the attention that went into the details. Overall I'd rate it a 9.8/10 and highly recommend it for anyone needing a new carving knife.
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