YoshihiroINOX AUS10 Stain-Resistant Steel Ice Hardened Gyuto Chefs Knife (9.5'' (240mm))

Beautifully made and designed - I has perfect balance for your wrist, that means the area where the blade meets the handle, this is the point of the fulcrum, so you can work with it for long periods and - yes let the knife do the hard work!- It’s a working tool, not an art decoration - the knife is of a solid weight, not clunky, but the solid feel of quality - I have given the knife 5 stars, but I would ad that it didn't come out of the box really sharp but enough of an edge, I had to use my Masahiro 3000 to tweek it ! as for the edge lasting - I must demure, I only have had the use of the knife for a short while, therefore, and if given the opportunity I will let you all know the rating (if I can) - For sharpening the wider the stones, the better and easier to use - I glued two 1000 grit stones together to make 8.25" x 5.5" this allows me sweeping had movements to control the angle, I probably will do the same with the 3000 grit Masahiro making an area 8.25" x 6" Japanese wet stone are properly grade, there the best ! These knives are wide blades and it’s so very much controllable with a wide stone surface - for the extra cost you reap the benefits of ‘ease of use’ - but then I like inventing things - I use a clip guide as I am not a professional sharpener and it works very well – would like the Black Saya (sheath) but got the magnolia wood as it was the only one offered !– fits the knife – but the little pin should be attached not free standing as it’s easily lost !– shipping came on time and perfectly packed for sending a knife - All in all I would recommend this knife

I bought this as a birthday gift for the man in my life. He had lamented how he had lost his Japanese carbon steel knives some years earlier (I have no idea how one loses a knife like this, and frankly didn't want to know!); so I decided to surprise him with this knife.I chose this knife in particular after reading the ratings and reviews for about a half-dozen different knives, paying special attention to the reviews from professional chefs.My guy has been really pleased with this knife, and while he's not a professional chef, he is a medical doctor, so I think that's kind of close when weilding sharp objects to flesh. ;~)

Firstly, I know very little about what makes a good knife and my restaurant experience is limited. However, I can say that in the short time I've had this knife it has performed fantastically. Although it was perhaps a bit large for the kinds of foods I deal with day to day at the restaurant, I personally enjoy having the extra blade space in case something bigger comes my way and it could serve me well after I leave. It's heftier than I'm used to but I could tell right away the difference in quality from the other knives I own.If you're new to the knife game, give this one a try. Others who are far wiser than I am led me to it and I don't at all regret my purchase!

As a chef I know a good knife and this is it great steel fior intermediate cook/chef would be perfect for culinary students fit and finish are well done ....will deffinetly buy more

I'm a budding chef. This is my third knife and the best one I've ever owned. Not only can you sharpen this to an amazing level on a whetstone, but this blade will keep that sharpness for days on end even with the rigorous prep work I put it through. It makes my job much easier.

Knife is good quality and has good balance. Knife has to be made sharper.

The craftsmanship & quality of this knife is very impressive. You can't go wrong with this. I purchased as a Christmas gift for my brother & I cannot wait until he see's & uses it!!

this knife is great for everybody because it's stain resistant you don't have to clean this knife often like you have to on high carbon knife, and it has 60 hardness rockwell c scale that really hard to find on stain-resistant steel knife. not to mention it's very light and the balance is incredible,knife with those qualities above you will never find it with this price.