Utility Knife 6 Inch Japanese Petty Knife High Carbon Powder Forge Stainless Steel 905 Blade With 62 HRC Ash Wood Handle Light Weight Comfortable Grip 150mm

This is a great knife. It is also exceptionally sharp. I have cut myself twice using it because I have gotten sloppy using dull knives.I particularly like the handle of this knife. It's shape fits comfortably in my hand. The knife is remarkable light and well balanced. The laser etching where the blade meets the handle is a little odd. Sometimes it makes it appear that the knife is dirty.This is an impressive knife. Just be careful using it!

I ordered a few different styles of this brand of knife. They all have the same etching and lightweight feel. While they say they are a Japanese knife I’ve found that it’s more of a copy of the style rather than an actual Japanese knife. It comes very sharp and definitely lightweight. I’ve found that I don’t necessarily care for the rougher style edges on the handle compared to literally every other knife I’ve ever owned. I like the etching but it’s minimal and definitely not a selling point. Overall if you’re looking to get this style of knife it’s not a bad knife for the price. I think if it was me all over again I’d probably spend a little more money and find something different though. I won’t knock stars off from personal preference because this is a decent knife but it’s just not for me.

This knife cuts through everything like it’s butter, and that was right out of the packaging. Feels comfortable in my hand and is very sturdy. Meat vegetables you name it. One of the best mid size knifes that I have ever owned would purchase again for the price

Rating: 3.5/5My mother who’s in charge of most of the cooking in the household is terrified of sharp knives (mostly because she’s clumsy and always ends up accidentally cutting herself whilst chopping something), but honestly, dull knives have their own dangers. I thought it’d be nice if we got a sharper knife just in case we needed to cut something difficult, so I was eagerly awaiting this knife to come to our doorstep.The knife is indeed very sharp, it cuts vegetables very easily and precisely. It’s like night and day compared to the very dull knives we have in our kitchen, but I’m sure that there are even better, even sharper knives in the professional world of culinary tools. The knife came in a paper box with a lot of papers in Japanese, but I don’t believe this knife was actually from Japan. It seems more of a Japanese-style knife that was made in China, as real Japanese knives are way more expensive than this.I’m not a fan of the hexagonal wood handle. Although it’s light in weight, it doesn’t feel comfortable to grip, because the edges can dig into the palm of your hand, and it seems as if it’s been glued to the rest of the knife, instead of secured by bolts or screws, which is a bit worrisome due to the sharpness of the knife. The blade itself has these circular designs etched on the base of the blade, and it looked like it was rusted because it was black-brown in color. It seems that the odd coloring is part of the design, but it’s certainly not aesthetically pleasing. There’s no way to protect the knife blade after it’s served its purpose, so we’re forced to keep the flimsy paper box so we don’t accidentally cut ourselves on a stray knife.

So far it's good little chefs knife.- It's sharp- looks cool- feels pretty good in the hand- doesn't feel unbalancedCons:- wish it had a super cool leather sheath with it so I could just slide it into my belt while working away in the kitchen

The media could not be loaded.  Note: There’s some interesting facts about the steel used in this knife that I’ll share later in the review. As a long time member of online knife forums, it didn’t dawn on me when ordering this knife the quality of blade I was getting. Read on for more….The first thing I noticed is how lightweight this knife is. In terms of balance, it’s a little blade heavy and doesn’t feel like the tang goes all the way through the handle. So when you lay it down, the tip of the blade gently falls forward onto the cutting surface. Having a full tang or heavier wood for the handle would prevent this and provide a more solid feel in hand. The shape of the handle itself may also take some getting used to. It isn’t bad, just different.Since it’s described as high-carbon steel, the first thing I decided to cut was a tomato. First, because the acids in tomatoes will season and patina high carbon steel so it’s less prone to rust. Second, because cutting a tomato is the classic test of blade sharpness. As you can see from the video I took, this blade is SHARP, and it passed the tomato test with flying colors.As for the patina? Well, that’s where it gets interesting. The steel used to make this knife is 9cr15MoV which is actually a high-end Chinese stainless steel, very similar to 440C steel or AUS-10, and is a better performer than 8Cr13MoV. While it technically does have mid-high carbon, it’s not a high carbon steel in the traditional sense. But what does this mean in the kitchen? This great steel has high corrosion resistance, high edge retention, and high wear resistance. In general, any steel can’t have good hardness, corrosion resistance, and toughness all at the same time — one has to give. For this steel, toughness gives way. So, while it can handle low to mid impact, do your best not to drop it from too high a perch.And because this blade is made from such a hard steel, it will also be harder to sharpen. But that’s not a bad thing, because you will rarely have to sharpen it. It’s really not that much more work to sharpen the blade, but unless you’ve done it before or are ready for the undertaking, my suggestion is to take it to a shop where they’ll bring it back to new.