(
Pros: Material Quality, Overall Quality, Construction, Durability
Cons: Sharpenability
Best choice of chef knives, long as you own a good steel counterpart.
First, the sharpness was superb; hair falls away. This knife is light and comfortable, easy to use, ergonomic, smooth cutting and easy to clean. For a Sushi knife, it's my favorite (more on that in a minute). The material and construction are very, very good, and the price makes it an easy add to my cart. Thin blade that slices meat and vegetables very thinly. Tip is rounded but sharp, and is of great use! A must have for me. Now, I also own the more expensive Boker Santoku, and favor this 10:1 over that knife. Blade material is much better, and this ceramic knife sharpens much better and easier. Now durability...for a ceramic knife, it's tops in my book. I can feel no chipping on the the edge when ran across my finger nail, but I only use a wood block. The Boker...different story. I got intel that states Boker does not use Kyocera ceramic, and they make the finest ceramics in the world. Not sure what others use, but this knife has all the right stuff. Try it.