Santoku Knife 7 inch Japanese Steel Damascus Blade – AUS10 Damascus Series 67 Layer Professional Chef’s Knife with Gift Box and Sheath, Ultra Sharp, Best Japanese Steel Knife

Having ordered the 9.5-inch Chef's Knife (Gyuto) for my son for Christmas, I was delighted and overwhelmed to receive from my family the 7-inch Santoku and the 8-inch Gyuto for my 50th birthday today.They are both equally as extraordinary. Scalpel-sharp out the box, magnificent to handle and beautiful to look at. As a former Short Order Chef at one of the world's oldest golf courses, as well as being the son of a chef, the father of a chef and a lifelong lover of fine cooking, these are by far the best knives I've ever encountered. They have a superb balance and handling, as well as a lovely presence in the hand.Having been gifted these two magnificent pieces by my family, I aim to own the entire collection of Orient knives over the next year or so. They really are knives for life and I'll be proud to pass them down to the next generation when the time comes.I really cannot say any more than this - if you *really* love what you do in the kitchen, you owe it to yourself to own an Orient knife. Even just one. They really are that special.

Wanted one of these for a long time.A Japanese knife with a Western style handle.This one is a little heavier than the ultra-thin knives that seem popular at the moment.It is this weight combined with a wickedly sharp edge that does most of the work for you.After a couple of trial goes to get used to the 'newness' this is now MY knife, the knife I will use all the time.I have owned some good knives over the years but this is probably the best of all.Like all really good tools it requires a small amount of effort to get the most out of it.Clean and dry after use and return to the sheaf to protect both the blade and stray fingers , I doubt this one would stop just on the bone, be warned.Learn to sharpen properly with either Japanese wet stones, diamond plates or the Scary Sharp system.A dull knife is useless and very dangerous.To sum-up, an exceptional knife needing minimal care and not costing suitcases full of money.Very pleased with this purchase.

An excellent company selling a quality product for a reasonable price , am really happy with the product, I would say be careful both knives are razor sharp, this is what you get with a quality product.I will definitely be buying more knives in the range.I have no hesitation recommending this product 👍🏻

I've had this knife now for almost 2 weeks, using it regularly and it is still razor Sharpe. It is incredibly well balanced and a true pleasure to use.This knife has really helped take my cooking to a new level allowing me to add far more finesse to my food.The quality and presentation of the knife and it's packaging it just as impressive as the blade itself and I now own two of the the Damascus steel collection.I would hesitate to recommend this knife to any that ask I would state with confidence you would struggle to find another knife of this quality.Can't wait to add a third to the collection

Another excellent knife larger than other Santoku knifes I have used but feels very comfortable in the hand and easy to handle.

Bought as a Xmas present and my partner loves it! Was throwing carrots in the air and slicing them! Super sharp but beautifully balanced. He is delighted.

Excellent knife, great quality and worth every penny.

If you get what you pay for then it’s a good result!!

This knife came as advertised, in a beautiful box that was designed specifically for the knife. It was a gorgeous presentation. The knife itself is fantastic and very elegant. The ergonomics of the handle are great, and the mosaic pin is a nice touch. The blade came very short out of the box, and with a VG10 core, I am confident it will hold that edge. In use it is very well balanced. One thing that is nice about the santoku is that there is just a small amount of rocker to the blade which allows you to use it like a chef’s knife as well as slice super precisely. Our wustof Santoku is totally flat bladed, it’s great for slicing things, but it doesn’t do much else. This one is more versatile.

Verpackung:Das Messer kommt in einer sehr schönen und hochwertigen Verpackung. Das Messer befindet sich in einer aufklappbaren Verpackung die mit einem Magnetverschluss verschließt. Mir gefällt die Verpackung so gut das ich das Messer ( wenn ich es gerade nicht benutze) in der Verpackung aufbewahre. Außerdem liegt dem Messer noch ein Schutz für die Schneide bei. Dieser ist aus Kunststoff und wird durch einen kleinen Stift gesichert.Design:Die für Damast Messer typische Struktur ist deutlich auf der Schneide zu erkennen und sieht einfach nur extrem gut und hochwertig aus. Der schwarze Griff ist schlicht in schwarz gehalten. Insgesamt macht das Messer einen sehr hochwertigen und edlen Eindruck.Funktion:Worauf es bei so einem Messer ankommt ist wohl klar! Auf die Schärfe! Und was soll ich sagen, das Messer ist extrem scharf. So macht das Kochen wieder spaß. Außerdem liegt das Messer auch noch sehr gut in der Hand. So ist es auch kein Problem wann man mal wieder etwas mehr schneiden muss.Zusammengefasst kann ich sagen das ich den Kauf nicht bereue. Im Gegenteil ich würde es mir immer wieder Kaufen. Einfach ein SUPER MESSER.

Knife puns aside, this is a very well made kitchen tool with enough style and craftsmanship to qualify as art.* The damascus gives the blade a cool look* The VG10 steel at the core is a great kitchen steel.* The handles are well made with the beautiful mosaic pin in the middle.* My favorite part of the handle is that the front bolster/heel of the blade form a generous curved section for your index finger. It makes those heavy cuts and long cutting sessions very comfortable.* The handle shape is also a nice controllable shape that fills your hand for leverage and control.* It comes extremely sharp* Lastly, the packaging is super nice.This would make a great Christmas gift for someone that enjoys cooking.

Ich bin sehr zufrieden mit dem Messer. Es sieht toll aus, die Verarbeitung ist sehr gut und es ist vor allem sehr scharf.Auch die Verpackung macht viel daher. Geliefert wird es in einem schönen Kästchen mit Magnetverschluss.Die Bestellung war innerhalb von zwei Tagen schon da.

I have been a chef for 6 years, and I have owned many knives in my time. I recently ordered this as a companion to my Shun, and this will be a long winded review.So, let's start with the good. We have full tang construction, which is unusual in a kitchen knife, but I really like the solidity. It slices and chops very well, almost as well as some of the knives I will be comparing it too below. The grip is very comfortable (the most important aspect of a kitchen knife) and the blade is a good size, right in between a full size knife and a French knife. The grind is well done, and the factory edge is very sharp, almost as sharp as my Shun when I first got it. The hamon is higher than most Damascus chef's knives, allowing for a long life without delamination. The overall look is attractive, and the fit and finish is quite good for the price point. The end of the handle has the tang flare out into almost a small bolster, which results in a nice, solid surface to crush the shells of nuts with and other such tasks. It has just the right amount of belly for vegetables, leading to a very natural rocking and slicing motion while still being good for chopping.Now, onto the bad (nitpicks mostly). The swell in the handle brings the grip too low for your middle and ring fingers, grinding your knuckles into the cutting board during slicing. Normally this would be alleviated by using a traditional pinch grip, but the radius from the bolster to the blade is too gradual, keeping one from getting a secure, comfortable pinch grip. I don't care for the riveted look on the handle, it's not my style and I find most material cracks around the pins given time and use. The swell in the handle also causes an unusual position of the hand, leading to mildly increased strain during extended prep sessions. As with the vast majority of chef's knives, the spine of the blade is not contoured in the slightest, which can lead to large blisters when prepping large quantities of hardy vegetables (starches especially). There is also a mild taper to the blade, which leads to wedging near the heel of the blade. The scallops do their job, but I would have preferred them to be a little taller so they would be more effective.Now, a couple of comparisons. First off, myself and two coworkers (one of whom has almost a decade of experience on me) compared it to a Miyabi santoku. The blade stock is slightly thicker, leading it to be less slicy, as well as causing a little more wedging. The balance is significantly more rearward given the greater amount of steel in the grip, as well as the G10 being denser. The scallops are slightly deeper, but not as tall, so we're calling that a draw in the onion test. Because of the handle-heavy balance, it also does not speed chop or slice as quickly, or with quite as much precision. Steel wise, a draw. They are both using quality steels, with the edge in performance going slightly to the Miyabi due to thinner blade stock. There are no knuckle rubbing issues due to the slimmer handle design, so point there to the Miyabi.Now, compared to my Shun Classic Kiritsuke. The Orient is overall more compact, both in blade and handle. This leads to less available variations in grip and a little less room to work with for slicing, chopping and reach while doing more delicate work, but a little more control. The handle on the Shun is definitely biased towards a right-handed user with a palm swell, while the Orient has a symmetrical grip. The stock on the Shun is even thinner than the Miyabi, leading to even better slicing and cutting performance compared to the Orient. The radius on the blade to bolster transition is much sharper on the Shun, allowing for pinch grips of all varieties. The balance is also far more neutral compared to both the Miyabi and the Orient, allowing for very quick movement speed. In terms of steel, so far I have to give it to the Orient. After a hard day's work there is no chipping, rolling or noticable dulling that was not fixed after a few passes over a steel. My Shun on the other hand, does slightly better in edge retention while being absolutely garbage at edge stability. It is by far the chippiest knife I have ever owned, and that one I'm going to blame on Shun's signature screwy heat treat. The shun does have a taller blade with no swells in the handle, so knuckle rubbing is not an issue, especially compared to the Orient.Overall, the Orient Santoku is a nicely made and we'll performing knife that is worth every penny of what Orient is charging right now. It compares well to knives that cost almost twice as much in differing aspects. If there was anything I would change about the knife, I would remove the handle swell and have a sharper radius to the blade-bolster transition to allow for pinch grips. It is a very compelling knife and a lot better than what I expected.Overall, this is a high quality and affordable chef's knife that will find a welcome home in my kitchen. Would recommend this company to others.