Forging Feather Damascus Premium Damascus Gyuto Knife - 8-Inch Ultra-Sharp FULL TANG Japanese Knife with G10 Handle - VG10 Damascus Steel Kitchen Knife

If you ever wanted to shave your face with an 8” chefs knife, this is the blade for you. I got the knife, looks great by the way, decided to chop some onion. Was so struck by the beauty of the thing, ended up with some finger meat in my sloppy Joe’s. All good tho, healing up nice. Great knife, by the way. :):)

Dulled almost immediately. Do not buy. You will be throwing your money away

It is truly one of the best nights I’ve ever had. It is razor Sharp, and the pattern is beautiful. I appreciate the Damascus, since it is a sort of Japanese hybrid Damascus. It stay sharp, and it cuts well. You should buy one.

It's a decent knife, but it's not Damascus steel. It's also not a gyuto. It's a beautiful Western chef knife, though.What is Damascus steel? It's a method of folding many layers of steel into a result which creates a unique pattern, which something like oil dropped on water. This knife doesn't look like that anyway, and it's at least primarily stamped steel, so it wouldn't be Damascus regardless. There's nothing necessarily wrong with how the knife was made, but the advertising is disingenuous.What is a gyuto? Roughly translated from Japanese as "cow-knife", a gyuto is a long (often 8-12") and very thin kitchen knife with a large degree of rounding on the bottom. This leads to the knife looking fairly triangular, compared to the relatively flat bottom of a chef's knife. Japanese cooking rarely involves a lot of beef, so those who cook it regularly may keep a specialized knife for it, hence the gyuto. This knife is fairly "fat" like a Western knife. The stainless steel means it's fairly thick, and the belly is relatively flat to the handle, so the shape is not much like a gyuto.What is this knife then? It's a gorgeous Western chef knife. The pattern stamped on acts like scalloping, which helps vegetables fall away when cutting or scooping. The shape is deal for rocking motions you'd use with a Western chef knife. The balance is a bit odd. This knife has quite a heavy handle, so it feels handle-heavy compared to most knives. That's not a bad thing, it's still fairly balanced, but it's a different feeling in the hand.Overall - this is a gorgeous knife. The pattern and quality of steel seem pretty good for the price, so I'd recommend this knife. I just wish they wouldn't try to market it as things it isn't. This is a gorgeous chef's knife - there's no reason to call it anything else. Of note is that this does have a Japanese single-edge. Most Western knives have the same sharpening on both sides of the blade, while Japanese knives tend to sharpen only one side. This makes Japanese knives generally sharper, but the blades also dull faster.If I'm feeling it right it's also a convex edge, so they're trying to make sure it stays sharp at the same time as cutting it like a Japanese blade. Overall that means you're going to have to make a choice the first time you sharpen it. If you sharpen it like a Western knife, you're probably going to have to grind off a decent amount of steel the first time to get it back into the right shape. That's not "bad", but it's worth noting. Sharpening the knife Japanese-style will likely enhance the cutting power even more, although it will leave you with a relatively fragile edge.

This is a heavy, sharp knife with resin laminated wood handle and full tang. It has impressed lines to imitate Damascus steel (that wavy pattern) and it's shiny, not the duller carbon steel so I don't think this is "real" Damascus steel, which has the wavy lines from actual layers in the steel, not stamped on.Yet...after using this for a few days, I have to say, I really like it. That surprised me. The handle which is laminated wood is billed as "ergonomic" and it's very comfortable. The knife is heavier than I like yet it cuts smoothly and easily into meat and vegetable. I made a pasta dish with finely chopped onion, garlic, and chicken chunks and the work went so quickly and the cuts were beautiful--especially the finely diced onion. The knife is sharp. But it's very very heavy and you will get tired if you use it a long while. I don't think it's really Damascus steel but it is very sharp and does a great job. The price is a bit high but it's a very functional knife and I liked it more than I expected. I think for long periods of chopping, the weight could be a problem, but it's great on chicken and it's very pretty, that's for sure. I'm kind of on the fence: it's not up to German or Japanese standards but it's a pleasant chef's knife for all that.I give it three stars--it's not exactly what it says it is, and it's heavy but it works and it's quite attractive. If you don't like those high carbon steel Asian knives that can rust if you don't dry them asap, this may be a good choice. The shape is excellent. The handle is comfortable.

I bought the knife for someone as a gift, beautiful knife.

Great quality, puts all my other knives to shame.

Very sharp & nice