HOSHANHO Kitchen Knife in Japanese High Carbon Steel, Professional High-Class Chef's Knife 8 inch, Non-Slip Ultra Sharp Cooking Knives with Ergonomic Handle

I wasn’t expecting to be this impressed, but this knife has genuinely surprised me. The build quality feels solid and well-balanced, with a comfortable grip that makes it easy to use for longer periods without any strain. The blade arrived razor‑sharp right out of the box and has held its edge beautifully, even after regular use. What really stands out is how versatile it is — whether I’m prepping vegetables, slicing meat, or doing more detailed work, it handles everything smoothly and cleanly. It feels like a much more expensive knife, and the overall craftsmanship is excellent. If you’re looking for a reliable, sharp, and well-made knife at a great price, this one is absolutely worth it. I’m genuinely pleased with the purchase and would happily recommend it to anyone.

Fantastic knives. Very sharp, cut through meat, including bones with no effort. Expensive but quality is worth the price.

Extremely sharp!!! 😱🥰 Be carefull when handle this knifes,do not let your kids to reach it ⚠️! You can lose your fingers with no effort. I got few cuts from the first days of useing it and I even didn’t realised how did it happened.😥 Great set of knifes😍❤️,beautiful, sharp, good quallity, but I just found few litlle staines of rust after washing and leave it to dry.🤔 Best thing to do after use and wash , clean it it with a towel and store it back. However, I am happy and in love with this purchase , worth the price and I can encourage you to buy it . 👏

I was very disappointed that these “Japanese” knives are made in China. I almost returned them based on the misleading description, however I needed them for dinner that evening and did not want to go without. Despite their country of origin, these knives are exceptional. Excellent weight and balance. They were package well with the blades protected. They are very sharp and seem to be quite well designed. Excellent size for steak knives. I just wish they were made in Japan as the product description indicates.

I’ve been using this HOSHANHO 7 Inch Nakiri Knife for a few weeks now, and it has quickly become one of my go to knives in the kitchen. The blade is razor sharp straight out of the box and slices through vegetables, meat, and even tougher produce like squash with ease. The Nakiri shape makes chopping vegetables especially quick and efficient it feels like the knife does the work for you. The build quality is impressive. The high carbon stainless steel blade feels durable and holds its edge well after regular use. I also appreciate the ergonomic pakkawood handle it’s comfortable to grip, well balanced, and gives a very secure feel even during longer prep sessions. What stands out most is how versatile this knife is. While it excels at vegetables, I’ve also used it for meats and general kitchen tasks without any problem. It’s lightweight enough for precision but still sturdy enough for heavier chopping. Overall, this knife feels like a premium tool at a very reasonable price point. If you’re looking for a sharp, well crafted, and versatile kitchen knife, this one is an excellent choice. Highly recommended!

I am impressed by these marvellous, Hoshanho knives. My chef friend was impressed. The blade thickness is reasonably good, in weight and the durability is promised by the design and execution of the metal and wooden handles. The sharpness is wonderful - easily slices through meat like butter. The varying sizes are fitted perfectly to each job needed, I’m especially pleased with the hybrid chef/chopping knife. Each blade was individually wrapped and protected by plastic cases to the sharp edges. They are slotted and held perfectly in the knife block provided. The balance is remarkable, fits perfectly in my hand and I prep my food with more ease.

so, when buying a good kitchen knife, there is so much that one has to take into consideration. what is your budget? how much will you use it? what is the weight and dimensions? is the handle good for your hand? how sharp do you need it? is it easy to sharpen? if budget was no option, i would buy Japanese and i would go to a shop and try them out for all the things i previously mentioned. but a really good set of Japanese knives are north of £400 to £500. for me, this knife is a great compromise. i wanted a Nakari knife. they are so good for chopping salad and vegetable items really quickly, with minimal effort. (keep knife sharp, get good whetstones). it probably wouldn't be good for a chef, because they use all day everyday, but for a home cook, it's great. the handle swung me. so ergonomic. made of wood. a word of caution. it was the Japanese over centuries that made knife making an art. there are many Chinese copies of Japanese knives out there. also, beware of the Damascas pattern con. making 67 layer damascas knives takes time and effort. alot of these knives are machine made and not the same quality as hand made. some people are also putting just the pattern of damascas on the blade. this is not true folded steel. look out for cons.

Turns out that this knife is made in China.. Having said that it is well made and very, very sharp. We have been using stainless Knives, which basically need sharpening after every use. I did warn my wife about the sharpness of this carbon steel knife but the inevitable happened and it was a rush for the bandaids, only a shallow nick but she has a new respect for the knife now. Her indoors is getting used to it now and can chop tough vegetables much better and carve roasts properly. The knife is bigger than I thought but the smallest one is only 5CM shorter, and more expensive