YoshihiroVG10 Gold Stainless Steel Japanese chef Knife Series Gyuto 8.25'' (210mm)

To begin with, I've used Western knife brands like Henckle's, and I've also used Asian brands like Shun. For the price I can say that this knife holds up to the same cutting quality that both brands carry. The knife itself carries a very nice and light blade with a folded steel finish- very appealing! The knife is built my hand and the Yoshihiro brand name is etched in by hand, giving it a unique look. The handle, despite it being wood, has a good amount of weight and feels very sturdy in your hand. It will cut anything from vegetables to meat with very little effort.I'd like to keep this review sweet and short. It's a nice knife that you have to use and feel before you can appreciate it. Yoshihiro has set a standard that even $400 knives don't hold up to. For the $100 price tag, you won't find better unless you want to get it custom made.

Your really have to use a knife like this just to get an idea of what superior cutting is like.The knife is surprising light but it doesn't feel slight or cheap. You know you have quality in your hand. As soon as I got it I wanted to try it out. I pulled some celery out of the fridge and the knife cut through it like it wasn't there. I very quickly cut some very thin julienne slices. Then minced the julienne. I prefer to refer to this not as a knife, but as a food processor. I don't know why I waited so long to get one.I have a nephew that is a sushi chef, he suggested I get a rust eraser and a King 1000/6000 grit whetstone. These Usuba knives are sharpened very different due to having one flat side.If I lost it, I'd buy 2 to replace it.

Wow, is this knife sharp!!! It has great balance in my hand, is so sharp that it rarely slips while cutting and paring, and to me this length makes it a perfect utility knife. I currently have Henckels, Wustorf, Shun, and Yoshihiro knives; and my Yoshihiros are my absolute favorites. They hold their incredibly sharp edges amazingly well, and the look of them is stunning. I am a recent convert to Japanese knives,and these Yoshihiros give amazing value for the price. Just make sure these are hand washed and immediately dried so they last.

Bought this knife for general home cook prep work and filleting fish. Very light and sharp. However, the tip is rather round oppose to a sharp tip that I was hopping for. Overall, liking this knife and hope it can last a life time!!

I've been using this knife for months now, and it's still the first knife I go to when prepping my meals. This knife has a comfortable, balanced grip and feel. It's extremely sharp, has an in-between weight (not too light & flimsy, and not too heavy & bulky) which I prefer. I'm very satisfied with this purchase and highly recommend it. Hand wash it keeping the blade clean, and wipe it dry after every use, this is a tool, take good care of it, just be very careful not to slice your fingers while chopping... ;)

One of the best knives I've ever purchased. I don't often write reviews and don't plan on being lengthy here, but I am a professional Chef constantly looking for a knife that can hold it's edge and stand up to my daily routine in the restaurant. This is that knife. It sees at least 5 hours of vegetable prep every morning and retains one of the sharpest edges with just a little whetstone lovin' every few days. Highly recommend this knife, if not for the edge and comfort than for the fact that it is also one of the most beautiful pieces of steel I own. The Gold Steel shines bright and always gets three of four Ooh's and Ahh's from co-workers asking to look at my new blade. You won't be disappointed with this product.

If you haven't used a Japanese knife, this would be great "starter" knife as it marries the Japanese blade with a western-style handle. It is strikingly affordable and worth the purchase. This is one of my most used knife in my kitchen. Its stainless steel has a layered fold that give visual interest to the blade--a tri-layered Damascus blade.I have sharpened this knife in many ways and the most effective sharpening technique is the use of the whetstone (1000/6000 grit). Its western style handle offers a comfort grip and can be used by both left-handed and right-handed chefs.

I liked everything about the inch chef’s knife. It is perfectly balanced. The high quality extends to the packaging.