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The media could not be loaded.  I bought this knife for myself, but it came really nicely packaged in a display box, so it would make an excellent gift. This knife came with a razor-sharp edge out of the box, it's made from Japanese VG-10 steel. I have several other knives made with this steel, including the more expensive Shun brand; I actually prefer this to the Shun chef knives because the profile is a French style, similar to a Sabatier, the Shun chef knives have a German profile similar to a Henckels, but this profile suits my slicing style better.The VG-10 steel is hard and can maintain a really sharp edge for a long time between sharpenings. Unlike the super-hard steels, like Super Blue, this doesn't have to be sharpened on water stones. You can get a great edge with a conventional sharpener and maintain it with a regular hone, there's no reason why you should ever need to let this get dull. The handle is also made from G-10, similar to the handle of a Spyderco pocket knife. It provides a nice grip and won't have to be oiled regularly the way a wood handle does. It probably also makes it dishwasher-safe, though civilized people hand wash their knives.This has a really nice weight and balance to it, and the higher quality steel means the blade can be really thin, which is nice for precise cuts. The spine has a little bit of a curve to it, so if you cut with it in the proper pinch grip it won't dig into your finger, I'll probably relax the spine a little more, though, even the most expensive knives require this. It also doesn't have a full bolster all the way down the blade, which makes knives easier to sharpen on stones if you choose to do it that way.This is probably about the highest quality Japanese knife you can get for the money.

I was looking for a new chefs knife to replace my 20 yr old Mac Superior series (Japanese made). I have really enjoyed my Mac and was hesitant to move on from that brand. Seems two of the more popular brands here on Amazon are Zelite and Dalstrong (Japanese steel, China made) so I had been considering one of them before I came across this knife. Looking at the pictures and write ups for Zelite and Dalstrong, the knives looked identical to this ArchKitchen model except they cost 6x as much. For $20 I figured I would give it a shot. What I got is a hefty, comfortable, lazer sharp knife that you can shave with. I'm amazed at how nice it is at this price point. I would guess that if I had chosen one of the other options I was looking at I'd been equally impressed with the knife, but have far fewer dollars in my pocket. With a cash I saved I bought a nice whetstone to maintain the edge, and I brought my old Mac back to life again too. If I'm in the kitchen though, I find I'm reaching for the ArchKitchen over my trusty Mac which now serves as a backup. I wish they made a 5" utility knife to go with the chefs knife.

I bought this as a gift for a friend so my review is just based on empirical observation of the product.This is not true Damascus steel, but neither are most of the knives featuring this kind of pattern on Amazon. The steel appears to be layered, however, the layered "Damascus" part is basically soft metal encasing a hard core cutting steel which I believe to be VG-10 based on the vendor description and my own observation (I have several of more-expensive layered VG-10 knives). I seriously doubt that this is a laser-etched knife. Traditionally, this knife performs like a san-mai blade which is soft metal encasing a hard cutting core.That said, I think this is a steal based on the price. I did use a ceramic steel on the cutting core and it felt identical to my other VG-10 knives and will bet that it cuts pretty well. As with all other kitchen knives, you should plan on doing your own monthly or even weekly maintenance on the edge to keep it sharp. For $20 you can't go wrong.

I don't dislike anything about this knife. Maybe I'm a mark but this VG-10 "super steel" realy is super. At this price, there is NO reason to still be using some 440 stainless, cheap chef knife. I use it everyday, for everything from prepping chicken to chopping veg. It slices like a scalpel and it holds its edge really well. When I pick up my old knife, it just feels like tin or something. It's really made my life easier. If you sharpen it well, it will just slice like a freakin' scalpel. It will slice you too so be careful with it. It fell off the knife strip onto the concrete floor, right on the tip, and it just shrugged it off like "I'll cut that concrete too".

This is an awesome knife for the money, not sure if its actually Damascus but a great knife all the same. Edge retention is no better than my victorinox or my abused Sysco. After cutting up a rump roast the blade needed to be sharpened, but like I said so would my other knifes. It is a bit smaller than expected, but I have small hands so not a deal breaker. All in all worth The small cost, but not as high end as it's made out to be in the advertisement. I'm being a little hard on it because I worked as a line cook for a lot of years and had the opportunity to work with some really high end knifes. For the average at home cook, this knife is perfect. If you want a true high end knife you will need to spend the coin to get it.

I'm not a chef, but I do like to have good tools. This knife is comfortable in my hand and has held an edge well over the three months I've had it. It comes in a nice presentation quality felt lined cardboard box with a magnetic closure. Fit and finish is good with no gaps or other imperfections. The many layered blade material is interesting to look at, and the handle design is nice. It cleans up well and the handle material dries quickly unlike wood. If I lost the knife I would order the same one again.

Great knife for $30. I would give it 5 stars if the description didn’t try to convince a buyer this is real 67 layer Damascus steel. It is not pattern showing Damascus. Box even says “unique Japanese aesthetical Damascus pattern with handmade mirror finish. This is not traditional handmade layered Damascus steel blade.That said it is Japanese V-10 super steel ground to a razor sharp 12 dog edge. Not Damascus, but maybe best machine made V-10 chefs knife for the money