Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Petty Utility Knife (5.3'' (135mm))

I've been looking for a really great kitchen knife and I read about this on a list of chefs talking about their favorite knives. I kept seeing this knife and I finally pulled the trigger. So far it's amazing.Looks: it looks really expensive. Far more than the 100ish dollars it cost. The blade is gorgeous and the handle is really nice as well. The wood is nice and smooth, but looks a ton better after putting some oil on it and caring for it.Sharpness: out of the box I'd say it was an 8/10 on the sharpness scale. For reference I'd put something like a boxed Henckles set at 6/10. It still cuts really well though. 99% of people will think it's the sharpest knife they've owned, unless they're coming from a pro knife. With a little honing though this knife gets insanely sharp, insanely fast. Like cut the tip of your finger off without noticing sharp. The good news is that it also appears to hold an edge well for such a thing knife.Durability: so far, I'm really impressed with the durability. You can cut all of your food and wash it, dry it and repeat without any need to straighten the blade. As long as you keep it clean and tube it up once in a while, this knife will be solid for a long time.Overall: I've quickly replaced my Henckles santoku for this knife and the only thing I wonder is why it took so long. This knife is gorgeous, sharp and sized in such a way that it can do nearly anything. If you cook reasonably often this knife is a must purchase.

Attractive Nakiri.(double bevel) I have been using Shun Classic Santokus and utility knives for almost everything so I felt a need to try something "new." This was it. This blade is quite thin and based on the specs it is made of a good quality steel. It isn't at the very top in terms of hardness, but I hope that also means that it will be less brittle and potentially easier to sharpen. For fit and finish it seems very good. I'll have to get used to the "Western" shaped handle, but it is comfortable. At six ounces the weight is easy on the hand and wrist. I haven't found a downside to it yet, but then again I've only had it for a month. Used it to make slaw and it was faster than getting out and cleaning a mandoline or food processor and cabbage was sliced quite well. I didn't use it to attack quartering the cabbage. I used a heavy cleaver for that. This might be up to it but I think that I'll reserve it for more delicate work. Slicing onions, peppers, other vegetables, boneless chicken or flank steak for stir fry is well within the comfort zone. Having the rectangular blade is also and advantage in that it gives your knuckles something to guide when you are trying to slice things thinly. What more can I say, I like shiny objects...Update: If you have two cooks in the kitchen you need two nakiris... For slicing almost anything that doesn't have bones or hardness that might damage a blade, these are now the go-to knives. My wife found a Shun Classic Nakiri on sale and bought it. Now we can do a contrast and compare. The Shun is a little larger and a bit heavier and on sale it cost less... That said I prefer the Yoshihiro. It is well balanced, comfortable in the hand and overall more attractive. Both are quality Japanese knives, but this looks and feels more handmade than the Shun. (That could be because I am so used to the Shun Classic patterns. There are other more expensive Shun lines.) In any event, if you want something that makes you smile when you take it out of the block and use it, I recommend this one.

I am very please with the purchase of this paring knife. I have never had what would be called a "good" knife. I am 73 years old and live alone and actually do cook most days either for myself or family/friends. I decided that I wasn't going to live forever and would treat myself to a "good" knife. I watch a lot of Japanese TV on NHK which is a Japanese channel that broadcasts in English. I am fascinated with the sense of honesty that Japanese tradesman put into all their endeavors when creating products. All products. I have long been fascinated by the skill that is put into the creation of the great sword called the Katana. These blades are supposed to be the finest such weapons in the world. The cost of one of these blades can actually be in the millions of dollars! Naturally I don't want such a weapon that after all has but one use, but I thought why not purchase a "good" knife from the country that makes that weapon? I purchased this simple paring knife from Yoshihiro and am so very glad that I did. This knife came in a package that of itself is very impressive and elegant to behold. The knife itself has an etching upon the blade that looks so very much the same as that which is upon the Katana! Very beautiful to behold and even the handle is at once beautiful and sturdy and "feels" good in the hand. The cutting edge is beyond sharp and does a magnificent job of cutting vegetables which is what it is intended to do. I cut raw potatoes into small chunks for making home fries and with what ease!! i have sliced onions and tomatoes and carotts and with such assurance. I am very, very happy to have such a beautiful instrument with which to go about my daily life. I dont have just a "good" knife, I have a "great" knife. Hai!!!!!!!!!!!!!!!

This is a gorgeous vegetable knife. I have one and it is excellent. I am picking up a work of art each time I use it. I purchased one as a gift and needed to contact Yoshihiro about it. The representative of the company called me back within hours to answer my question. Jan was a good listener and explained things to me in a very understandable and timely manner. I am very impressed with the responsiveness and personal attention I received. I would not hesitate to recommend Yoshihiro.