Good value
For an entry level cleaver, this works well not too heavy, perfect for the home chef cook.
#commissionsearned
The HOSHANHO 7 Inch Nakiri Knife is an impressive addition to any kitchen, particularly if you prioritize precision and versatility in your culinary tools. Crafted from high carbon powder steel, this knife excels in performance, bringing together traditional Japanese craftsmanship with modern technology. With its stunning design and user-friendly features, it promises not only to enhance your cooking experience but also to elevate your meal preparation skills.
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For an entry level cleaver, this works well not too heavy, perfect for the home chef cook.
Holds its razor sharp edge. RH 62 with anti rust metal comb. Unbelievable price . Holds up with my Japanese super gold metal blades
This product came as advertised. I have the butcher knife and it worked so well I decided I needed the pairing knife as well.
Wow, I've never had a cleaver before and I'm really enjoying it. Most people, myself included for a long time, consider a clever just for heavy, full arm swing bone and meat cutting and not really very useful for much else. But as I get more experienced I realized there are many more uses.I am liking the balance of this size and it was pretty sharp out of the box. The steel is the same steel that Henkels uses for their classic series which I also have and it's a good steel for knives as long as it's tempered properly. Henkels knows how to do it and I think this one is pretty good, judging by the sound it makes when I flick the tip with finger nail. On my example, I get a nice high ting with some good resonance. It take ls a good ear and some experience but this can be a decent initial idea of the hardness of the steel. I have not used this enough yet to get a true idea (i.e. hasn't needed sharpening yet) but I have pretty high hopes. I am really good at knife sharpening and have a fair amount of experience and this steel sharpens up great and holds an edge decently long if not abused. Just remember, a harder steel ( like VG10) will keep edge longer, but is harder to sharpen and much more brittle so they require more care in handling. I always say if you are good at sharpening, buy something like this and don't worry. If you can't sharpen to save your life, buy nicer and be careful. Pro tip, X50 steel like this is the same as 4116 or also called 1.411(6) and as long as it's forged and hardened/tempered properly, it's a great, low cost steel that works great for kitchen knives. A lot of knives that just say "forged German steel" are made from this. But I always try to find out for sure because I know this particular steels properties and like it.The only thing I'm not fond of is the cheesy, fake Damascus printing on the blade. To be clear, this is not a Damascus knife, but I also didn't expect it to be. The printing, or etching, not sure what it is, serves no function other than looking stupid, to me anyway, but I was buying it because of the cost, shape and steel the knife was made of. Obviously I don't really care that it's there, but it is totally unnecessary and looks nothing like real Damascus.This is a very nice knife and a great value.
Wow! This baby is sharp!!The handle is set perfectly.So comfortable and my knuckles don't hit the counter when I chop up veggies or cut meat.It's my new "go to" knife.Love it!!
Super sharp!