Vogue 11929 Tsuki Series 7 Chef Knife - 8", Silver

One of the best chef knifes I own now I sharpen it once a week with a whetstone and once a day with a diamond steel and it's still like brand new thank your tsuki for making a very good knife at a nice price

Great knife

I'm very happy with this product.Highly recommend.

Made from Japanese steel, but made in China, which is why the are well priced. At the moment the top review is treating this as a gotcha, when in fact Tsuki are very open about this (which is how he knew.)These knive are made of VG10 steel, a Japanese steel used in Japanese knives of all prices. Holds an edge well, sharpens fairly easily and in these the hard steel is wrapped in a softer shell which makes the knive very tough / resilient. I have three Tsuki knives, use them for all the for all the rough stuff (chicken with bones, semi-frozen etc), as do my family, and the don't miss a beat.They are 60 HRC (a hardness scales), which is about right for a japanese knife, and look lovely to boot. Being stainless, they don't rust, and be left wet from veg/ meat ect without damage. The handles are nice, don't tend to get slipper and are comfortable to hold.Not the best balanced knife I own, but until I spent twice the price, I hadn't noticed it wasn't great.Generally, well worth owning.

Sharp, good steel, feel perfect in hend, no blisters after houres of chopping....Im pro chef, one of the good, good knife I hed. Need good qualliti sharping stel and stone, to after your knife... Very importanat!!! Reasonable price.

Knife arrived quickly and in perfect condition. Although it seems expensive, for just a kitchen knife, it is worth every penny and would now, not be without it. It is beautiful to use, slicing and cutting with ease. Of course it is sharp,but with careful handling, as with any knife, this is not a problem. Well made and should last a lifetime, if looked after properly.Could not go back to using an "ordinary" knife.

I left college six months ago completeing VRQ Level 3 and with my new job as a chef de partie I needed a secondary cooks knife so i bought this one.The handle isn't as chunky as my 27cm global but the price differance gives it some lee way. The blade is alright but when you're under pressure and apply more pressure t the knife the blade goes down very quickly and needs steeling. I have owned it for 4 weeks and I have already have to put it on the grinder. Invest in a better knife you are in industry or going into industry.

i had bought some knifes before, but was looking for some thing sharper. i bought this knife and what a surprise it was very sharp and comfortable to use i would recomend these knifes to enybody.