Reviews and Ratings for Svord Kiwi Santoku Chef's Knife 7-1/2" Carbon Steel Blade, Black Polycarbonate Handle - SVORD-KS

(7 reviews)

4.1 out of 5 stars

5 star

4 star

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1 star

Svord Kiwi Santoku Chef's Knife 7-1/2 inch Carbon Steel Blade, Black Polycarbonate Handle

Price: $59.99

Save $25.73 (30%) Off Retail

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Mad Professor
Texas

Nov 13, 2014

Pros: Sharpenability

Cons: None

Exactly to my Taste

I've used this knife in a professional kitchen for the last week and it is a well-balanced, easily-sharpened cooking tool. It is clearly made by someone who loves and understands steel. If taking care of your equipment isn't your thing, buy some other brand. I am very pleased with the Svord Santoku.

Ljs
Meadow Lands

Mar 29, 2015

Pros: Sharpness, Sharpenability, Material Quality, Overall Quality, Construction, Durability

Cons: None

Excellent Steel!!

I love the primitive look to this blade! The blade steel, sharpness, and balance of the handle to blade is excellent. It is carbon steel, so just wipe it dry and put a little oil on it periodically and you will have no problem with rust. A great blade at a great price!

Lolcat
catlandia

May 14, 2014

Pros: None

Cons: None

Carbon steel rusts, and that's ok!

Just wanted to say that this is carbon steel, so it will rust if you leave it in water. This is a feature, not a bug. Please ignore the 1 star reviewer.

Russell G
Oamaru,

Mar 31, 2015

Pros: Sharpness, Sharpenability, Material Quality, Overall Quality, Construction, Durability

Cons: None

A great new tool for the kitchen

Knife came razor sharp and is easy to sharpen when you need to. I would have preferred a nice wood handle but the one it came with is ideal for cleanliness. When you consider the price, this is a great buy. It came well packaged and sent promptly. recomended to all!

Kh
va

Nov 29, 2013

Pros: Sharpness, Sharpenability, Overall Quality, Construction

Cons: None

Good steel- oil it!

This is a nice, lightweight knife. It's crude and the steel is carbon steel- not stainless. It almost seems corroded when you get it. The handle is pretty- not the blade. I love it, though. You need to keep it oiled or it will rust! Now, if it rusts- it is not ruined. Just oil it and cut through something soft and the rust will go away. It's a good knife at a great price. Not pretty

Nailknot
ozarks

Apr 20, 2016

Pros: Sharpness, Sharpenability

Cons: None

nice knife for the money

You need to know a little something about knives if you plan to make this purchase. This is a carbon steel knife it will rust. Most kitchen knives are made of 420 or 440 stainless produced by stamping a finished product, these are very inexpensive steels. The bottom line is stainless knives do not sharpen well and will not hold an edge. Its true you that you can throw one in the sink for a few days with no rust issues. The more carbon in a knife the harder it can become during the heat treat process. A knife like this with high carbon content will hold an edge for a long time with just a little care: However this is an entry level kitchen knife, very good knives run into the hundreds of dollars each. Never put a knife in the sink or dishwasher, when the edge of the knife comes in contact with something harder than a wooden cutting board the "feather" on the knife edge may be damaged and some sharpening is required. (the same is true with a stainless knife). When finished with a kitchen knife wipe it clean with a damp cloth and the high carbon steels require a little cooking oil to prevent rust. However a little surface rust wont hurt it. I use olive oil. Over the years i have given or thrown all of my stainless knives away with the exception of the Japanese vg-10 knives and have kept only the high carbon ones.

Jenny J
Houston tx

Nov 28, 2013

Pros: None

Cons: None

This is a chefs knife, but it rusted after the first use. I do not like it at all and would like to ship it back and get a refund and possibly order a different knife.