Sunnecko Damascus Chef Knife 8 inch- Razor Sharp Kitchen Knife Made of Damascus VG-10 Steel with Rivet Full Tang Solid Handle-Professional Japanese Chef's Meat Knife

Nice knife. Really sharp, good weighty feel, durability seems likely

El filo dura un buen rato y se siente bien a la mano

The best part is the smooth gliding RAZOR edge this knife has out of the box. It's a Chinese made VG-10 steel, damascus style (I can't verify how many layers this really has), but VG-10 steel has a great reputation. The knife shipped OVERNIGHT and by coincidence, I bought fresh Walleye AKA Pickerel today at the grocery store. I've used a survival knife to do this before, but it left way too much meat on the skin. This knife just slid right through. If you're OK buying a knife made in China, I'd pick one of these up. The hype is real. Downsides: 1) Nobody can really say if this is damascus or just damascus style, nor have I used it for more than one task, but without seeing the manufacture process, it may or may not be. Fun facts: The VG10 steel is native to Japan. 9CRMOV10 or whatever the top rated Japanese knives are made of is a Chinese steel, copying the VG10. How can a genuine Japanese chef knife (like most of the top rated ones) be made out of a Chinese composition steel, yet still be Japanese? This Japanese STYLE chef knife is made from higher grade steel than any of the Chinese 9CRMOV10ABC steel used in most top rated competitors and it's cheaper. Good stuff gets made in China, and so does junk. For the price point, VG-10 steel and quality so far, I'd have to say this is an excellent knife and not junk. Update Several months later: I can still shave with the blade. To be safe and remove any micro burrs, I dragged it through a ceramic v shaped sharpener for three passes, applying no pressure other than the weight of the knife. The blade is still scalpel sharp and glides through EVERYTHING. USE A WOODEN CUTTING BOARD! ANY blade will eventually suffer damage if it's slammed into a glass cutting board or countertop enough times. I didn't HAVE to use the ceramic either. Removing any micro abrasions from any blade helps them stay sharp, but not essential for this knife. It stayed razor sharp on it's own, so I take good care of it. The hamon line on the edge and damascus pattern in the blade are incredible! From one steel worker to another: great job! Worth EVERY PENNY!

Excelente producto

I seen a few negative reviews about rust, FYI moisture is the worst enemy to this type of steel. Here is how to care for your Damascus Blade. I collect Katanas, which are all Hand Forged blades. FYI: the picture of knife darkens the blade so you can see the Design. When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade. The colour and character of the patina is determined by the type of ingredients and food the blade is used to cut. For example, cooked red meat creates a beautiful blue-grey patina that will be familiar to anyone who has encountered heirloom carving knives. Caring for your blade: Caring for a Damascus steel blade is much the same as for a Carbon steel blade - moisture is the enemy. Once the blade has built up a patina it is much more forgiving, but a fresh Carbon steel based blade will begin to rust in a heartbeat. Never, ever: NEVER! Leave the blade resting in standing water Rest the blade on a damp tea towel, wash cloth, etc Store in direct contact with leather Wash in a dishwasher To help your Damascus steel knife become a heirloom, there are only a few things you need to do. After use: Rinse clean under running water and wipe dry with a clean cloth Lightly oil using food safe oil Store in a dry place While your blade is still developing a patina, it is a good idea to quickly wipe the blade down before moving on to a food preparation task not involving the knife. Oiling - (I use Japanese Sword Choji Oil)- https://www.amazon.com/The-Institute-of-Asian-Arts/dp/B0061LS2SY?th=1&psc=1 A common mistake when oiling a blade is to use something like olive oil that will go rancid. I recommend Choji oil, as it is food safe, cheap, and readily available. Washing Many people new to Damascus steel knives approach washing their blades with trepidation. Cleaning your knife is straightforward: rinse it under running water, give it a wipe with a lightly soapy dish sponge, rinse it again and wipe dry. If you’re familiar with the term “Bachelor Wash” (or can decipher the connotation), this is all it takes. Refreshing the pattern The Damascus pattern will fade with use - this is normal and easy to rectify. Hot black instant coffee (cheap, nasty, and mixed at a ratio that would kill a large animal) is a mild etchant that is used as the final stage of the Damascus etching process. It is element of process that contributes most to the blackness of the pattern. Here’s how to refresh your own blades: Brew a batch of the cheapest and nastiest black instant coffee you can get your hands on. You’ll need enough to immerse the blade in. Wash the blade, then thoroughly wipe it down with methylated spirits to remove oils and contaminants Immerse the blade in the instant coffee, heating the coffee back up if it’s gone cold (heat increases the rate of reaction). Take care to avoid getting coffee on the handle. Expect the process to take anywhere between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and allowing the coffee to drip off. Do not touch or wipe down the blade at any point. When the desired results have been achieved, remove the blade from the coffee then wash as normal before oiling and storing.