These are true to japanese tradition of find one thing and spend your life perfecting it. I have owned many knives in my lifetime but never have I owned knives as nice of a quality as these. The blades are razor sharp and hard as a rock they work very wonderfully. A lot of the knives you find online advertise that they are true Japanese metal but are truly just cheap softer metals that are not as durable these are the real deal. Thank You to the master blacksmith knife maker that developed and made these.
That is one fantastic knife. Cutting performance is second to none and similar to zdp blades. Paired with the Okinawa handle is a thing of beauty, too. Would recommend it 100%. Customer support was great, too.
Fantastic, a well thought -out and precisely manufactured knife.
Only work horses are in my stable. This Usuba is now part of it!
For me, a knife gets its real beauty when it performs on or off the board, only looking good is not enough ;-)
The whole knife geometry and the basic sharping is perfect.
Very well balanced (on and off the board) with a wide blade road.
Everything is flawless processed, straight, nothing warped, great!
The edge is nail able for approx 1mm, continuous over the entire cutting edge. That makes me happy.
Katsuramuki, main purpose for me, works out of the box.
The wide blade road make fine cuts through higher cutting goods on the board easy.
With its blade-heavy weight the knife does the work. You just have to lead. Very very nice.
Basically sharpness is an individual thing not a quality feature in my opinion.
The edge is very sharp and thin, but not so extreme that you have to be afraid that the edge will chip.
A well chosen setting, you can start directly cutting without having to sharpen first and you are on the safe side for chipping.
The patina comes on pleasantly slowly. I am through several ranges of onions, peppers, tomatoes and apples.
I like the handle(s) too, for me the first time a stabilized wood, and that you can choose one.
Fit and finish at the same high level as the knife.
For this price you will hardly find a Usuba in this quality and especially with these shipping options.
I recommend it!
I was looking for a slightly longer petty with a characterful blade. That's it.
I had a suitable handle in my stock.
I like Ginsanko in cases where you don't want to use high-carbon steel.
The blade has a nice kasumi like touch and it's processed perfectly.
Even finely grinded without deep grinding, see image below. Ready to go.
The plastic part is really well made. Easy to use, keeps the blade tight and protected.
Helpful when the knife bag is already full or you only want to carry one knife.
Example picture, even works with the big one. Blade length: 260mm, Blade height: 60mm
This is my first Gyuto and i am very pleased how it handles vegetables and meat. Razor sharp straight out of the box, good looking and nicely balanced. Also had a nice experience with SE, easy to order and fast delivery.
Thanks guys, i’ll be back for sure!
I just received the blade today and all i can say is that the fit and finish out of the box are amazing. The sharpness is out of this world and the kurouchi finish really is stunning. The blade arrived in just two days and i already installed a handle that i bought before. The result? The best looking knife of my collection
First look at the "Newer" basic knife sharpening video. WOW! Great look. You got the "Look" of state-of-the-art video going on.
Bravo to your original creativity and your whole Sharp Edge team! Looks like Luka has an excellent T-Shirt collection. More appreciation.
I am designing an instructional offering that teaches sharpening.
A huge note of appreciation to your core-knowledge to pass on to new sharpeners.
We can hope that the next generation of young, passionate Chef's want to learn about the integrity of their tools.
And that their understanding of sharpness will always reveal the accuracy of their skills.
Two weeks after its purchase the knife gets a 7 star review.
The first 5 stars go the knife itself. At 27 cm it is perfectly designed for prep in volumes. Its length performs cuts in proteins with a single slice. It tapers beautifully from the spine to the very thin edge, and from heel to tip; the cuts are clean. It slices.
1/3 of the edge from the heel of the blade is flat. The balance is wonderful. It chops.
Lovely curvature of the blade from 'flat' to tip. It rocks.
The geometry is neither nose up nor down; it follows a hybrid Sabatier design, making the tip useful.
Aogami #2 Blue Paper steel (Hitachi Steel) takes an edge and holds it, mostly because its hardness allows for a much smaller burr at sharpening and through usage. The Sanmai construction jackets the high carbon hard steel core with layers of softer more corrosion-resistant steel. Out of the box I sharpened it up to 8000 in stages. The edge takes a superb polish.
After two weeks of use I know that this is an outstanding tool for serious cooks. Especially at this price.
Star #6 - Competence: This knife was bought on site at the showroom in Lubljana (we made a trip of it). I visited on a Monday morning without an appointment, accompanied by my favorite person. The reception was warm. We were met with hospitality, patience, and above all, competence. They know knives and love what they do. They know cooks and what they do. They listen. My purchase was well informed.
Star #7 - Service : I asked for modifications (softening of the spine and tang edges, tapering of the handle). Sharp Edge was kind enough to perform them on the spot, efficiently, and exactly as I wished.
In short, I am gaga over the knife, and could not be more pleased with Sharp Edge's service. Thanks guys, see you again next year!
love the design it became my go to knife . super sharp HAP40 is amazing!
this thing can cut gods!
This is a very beautiful blade, if you like a “shiny one”
Although it is beautiful, it has some spots (see picture) but overall I recommend buying this blade, if you want to have a nice and affordable knife blade and make your own handle!
Communication with the store, was a great experience, quick reply and very friendly!
Shipping to Denmark took under 24 hours.
All in all, I recommend buying from sharp edge shop!
Light, sharp like razor, well finished and elegant. This is really a perfect knife.
Tnks Sharp edge.
I was looking for a 165mm santoku Saya, but there wasn’t and option. When I read the description it stated that the Saya could fit santokus from 150-190mm so I had bought it. I didn’t realize it would be as loose as it is, as the Saya has a lot of wiggle room. While I do think it is beautiful, I do worry about how loosely it fits and possibly hit or unintentionally damaging the blade.
Thanks for your review, Greg. Indeed, our saya has a slightly looser fit on smaller blades. I tried it on a few of the 165mm santokus we have in our shop, and there is a small wiggle, but nothing out of the ordinary. There should be a slightly loose fit on wooden sayas, otherwise the blade hits the edge of the saya every time you insert the blade or pull it out. This will dull the blade, so the looser fit is there by design.
If you can send us a video of how loose it is, it will be easier for us to help you out. In the end, it all comes down to the width of the blade on your santoku. It could be you have a narrower model or have a used knife that's been sharpened a few times which would make the blade narrower and thus a looser fit.
Coltello molto efficiente, taglia netto e pulito.
È anche bello e da soddisfazione quando lo si usa.
Servizio e consegna al top.
What an aswesome knife this is. It's an incredible piece of work, and an incredible workorse, of a knife.
First off, the customer service was extremely fast and helful. I wanted a specific handle, and the responses to my questions were all on point and fast. Even after the handle business was done, I recieved great support for the whole ordering process. It only took one and a half days to ship the knife, to a tiny litte town, in the French Alpes. Thank You, Urban.
So, the knife itself. Out of the box, the knife was immaculate. the sharpness was fantastic, it even had a good Koba, if I remember correctly.
No scratches, perfect polishes, and no sharp corners.
It's a heavy knife, but it is also a very big knife. But it is balanced very well, so You feel the weight, but it doesn't strain You, after long use. It feels very good to hold, sturdy and precise. Due to the size of the knife and the handle, it could become a bit harder to handle for someone, with smaller hands, but it is still doable. Medium to large hands can grip it very comfortably.
The looks are incredible. The migaki finish is wonderful to look at. And the handle is, of course, a marvel itself. But the most stunning thing, is the kasumi finish. The jigane has an almost brushed steel like finish applied to it. It has some texture. But the hagane is very smooth and polished to a shine. It looks very nice, and unusual. Every line is crisp and stands out. Every detail is planned and looks right. After the patina developes completely, I'm sure that it will look eveen better.
The kanji all look amazing as well. And they feel very smooth, so You can't get scratched.
I never used a Kamagata Usuba, I only have a Kakugata Usuba. So I was used to the general knife shape. But handling this new knife was still a bit weird at first. Since there isn't a litte "ramp" to scoop up things with, You have to use the back of the knife. But this also works fantasitc. The back is squared, but there aren't any corners, that could cut into Your board, or on which food gets stuck.
The tip of the knife is very sturdy, and allows for very precise work. Also, there is no problem, with cutting in an arc. The knife is suitable for the most delicate cuts. Since the blade is so large, You can easliy grip the blade itself, for maximum control on the tip. Every grip I used with the knife was easy to do, and comfortable.
I currently work in the French Alpes, for a small hotel. So there are a lot of vegetables to cut. And after a collective usage of about 35 hours, I only had to strop the knife once, to get it to perfect working sharpness again. I loaded a rough strop with some green rouge, gave the knife about 5 strops, and it was good to go. So the edge retention, after 35 hours of cutting stuff, was again, fantastic. The heat treatment is on point. And I cut a variety of diffrent vegs, also harder ones, to stress the knife a bit more. It could handle everything.
If I had to critize one thing, I would have wished for a polished choil. It would be just for the looks, because, even if the choil isn't polished, it is rounded enough, so that You don't get rough spot on Your fingers, even while holding the knife for a long time.
But then again, it is a wanderer, a vagabond. So maybe a bit of roughness is just part of it.
So, all in all, a wonderful knife. It looks amazing, is a real workhorse, and is very precise. I can recommend this knife very much. If You want a very beautiful, but minimalistic, workhorse for cutting a lot of vegs, that has amzing steel, this is a very good investment. It will last an eternity, and makes cutting things up fun, even at work.
Nicely balanced (front heavy, perfect for pinch-grip), a sharp convex factory grind that I'll keep (a perfect grind for zdp in my opinion).
As expected with the steel type it has held it's edge really well. Slices through smaller objects with ease. Larger hard objects (like big carrots, sweet potatoes and such) split when the knife passes it's grind line due to the rather thick profile, will most likely thin it a little when it's time to sharpen it.
I cannot fault this knife, it's robust, straight has a good factory grind and a nice handle and has a very interesting steel type.