Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs Knife (9.5'' (240mm))

No doubt the most beautiful knife in my kitchen, and it's my favorite. Technically this is a slicing knife, but it is my preferred knife for cutting raw vegetables, herbs, and most other food. The mahogany handle and hammered damacus blade make me feel like special every time I use it. A few weeks before I bought this, I had received my first Japanese knife as one of my xmas gifts from my husband: the Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife. I was blown away by it's weightlessness, sharpness and slicing capabilities (still am). But the Bunmei is a traditional Japanese style blade, which is single faceted, so I wanted my next Japanese knife to be double faceted to see if I preferred one style over the other (and I don't). The Yoshihiro was razor sharp right out of the box and maintains its edge exceptionally well. After this knife and the Bunmei, I don't think I'll be purchasing another German blade, unless I need a heavy cleaver.

Just Got this knife and it is single bevel (AKA single edge) I'm not sure if this is a mistake or if the specs on this knife are incorrect but it's definitely only beveled on the right side. That being said it's a beautiful knife that I haven't used yet. I'd love to give it 5 stars but now even if it slices perfectly I can't. I will update this review when I have used the knife. *Update: Due to my ignorance of Japanese cutlery, I mistook the koba or “micro-bevel” for the edge itself. With this knife, and the case of most traditional double bevel Japanese knives, the edge is created by the actual angle of the blade itself from the spine to the edge, and the difference in angle on one side is the koba which increases the edge’s durability. I’ve been using this knife for 2 weeks in a professional capacity and I love it! It’s name (sujihiki) means “muscle cutter” so slicing protein is where it really shines but I’ve used it as my primary knife to cut vegetables and herbs as well as it has enough curve to function in this manner. This knife absolutely gets 5 stars from me. The only thing left for me to do is learn how to sharpen it properly to retain and maintain the koba.

Truly sharp, versatile, durable, sleek. Perfect knife, pretty but not too flashy

Well balanced & maintain an edge for quite a while but has some impurities or was not properly treated & tempered due to rust developing after a couple weeks of normal use.

Bought as a gift for my son-in-law who is sushi crazy. Slices fish so paper thin. He loves it. Would definitely recommend.

This knife is like samurai sword - razor sharp and beatifully made. I cut whole ham without any resistance - it goes thru like butter! But I cut my finger to the bone at first day - be carefull with this one!

This one has rust within couple months of owning the product. I'm very unhappy with it. I will never buy a Yoshihiro knife. I feel like it is a generic brand. Each time I washed it I also dried it off so it wasn't due to not being dry.

I bought these for my grandfather and he's a professional chef from the Soviet Union and he's got some high standards. When he saw these as his birthday gift he was beyond amazed. I got about 7 of these in different sizes and shapes, kind of to make it as if a set. He was in love, with the beauty, quality, and craftsmanship of these knives. The packaging they come in is beautiful! I just wish they'd sold them as a set and I wouldn't have to purchase them separately. Other than that, this was a fantastic buy. I will be purchasing more soon for other family members and even for myself because after you use these knives, you won't be able to use anything less than this perfection.