Para calcular la calificación general por estrellas y el desglose porcentual por estrellas, no usamos un promedio simple. Nuestro sistema toma en cuenta cosas como lo reciente que es una calificación y si el revisor compró el producto en Amazon. También analiza las calificaciones para verificar su fiabilidad.
I have mixed thoughts on this knife, my first impression upon picking it up was how thin/light the blade was. For people that prefer something with more heft, they might be put off by this. If I had to describe the knife in one word it would be nimble. The blade profile is well suited for most cutting styles and it makes the knife very versatile in the kitchen. I tested it by dicing a bag of onions/tomatoes, mincing fresh garlic/ginger and breaking down some larger cuts of beef. The edge was reasonably sharp upon arrival but I haven't had the opportunity to try sharpening it yet. My only complaint would be the rough Kurouchi protective finish which adds considerable friction when slicing through vegetables such as onions/tomatoes. I chose this finish for aesthetic reasons but I think in the future I would probably go for plain carbon steel or stainless clad.
I received my knives within a few days of ordering them and used the once they arrived. They were extremely sharp right out of they box, so sharp my wife was afrade to use them. I've had no issue cutting heavy root vegetables or meat and have had no issues with cleaning or taking proper care of them. they also hold there edge very well. I am extremely pleased with these and recommend them.
Where I live they say the best knife is the one you go for every time. This is an absolutely amazing knife, while i can't say its the knife I go for every time as I have different knives for different things, I can most definitely credit this knife for what its worth. The price is on point, the quality cannot be denied even by my chef, who is one of those guys with 1000$ knives, as an excellent blade. I sharpen my own knives as well as many of my co-workers and this is by far easier to sharpen than the VG10 supersteel blades are. The maintenance shouldn't be considered a trade off or downside, if your profession is cooking in a real kitchen where you need a real quality blade then you should have the care and passion to wipe a wet blade off and spend 20 seconds at the end of your shift to put a drop of oil on either side and wipe it down.
I bought this for my son who's a professional chef. His comment is that this knife is light and very sharp. It feels like an extension of my arm. Ypshihiro Cutlery was very helpful answering all my questions. They will definitely get my business again.
What a great company and product! The have renewed my faith in company's that make a true world class products and stands behind them willing to do what ever it takes to make the product perform to high professional standards and expectations!