- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
A Beast, July 7, 2024Posted By: Emir
3 people found this review helpful
Hi all. I generally don't write reviews, but I feel compelled to share my experience with this knife. After a year of heavy use, I liked it so much that I bought a second one for my summer house. As a professional kitchen cook standing at 6'4" with large hands, this knife is exceptional, especially if you thin it out a bit behind the edge. It's my go-to 'beater' knife alongside my gyuto or Chinese cleaver, handling everything from chopping carnitas and carne asada to breaking chickens without a hitch. It's easy to bring the edge back with a soft arkansas, and its unique combination of geometry and height is unmatched, except perhaps by a cleaver or a komakiri. At $40, you really can't go wrong with this knife.
3 people found this review helpful
Hi all. I generally don't write reviews, but I feel compelled to share my experience with this knife. After a year of heavy use, I liked it so much that I bought a second one for my summer house. As a professional kitchen cook standing at 6'4" with large hands, this knife is exceptional, especially if you thin it out a bit behind the edge. It's my go-to 'beater' knife alongside my gyuto or Chinese cleaver, handling everything from chopping carnitas and carne asada to breaking chickens without a hitch. It's easy to bring the edge back with a soft arkansas, and its unique combination of geometry and height is unmatched, except perhaps by a cleaver or a komakiri. At $40, you really can't go wrong with this knife.
This knife is a beast Get to the choppa!
Capital-R Rough around the edges, but a gem if you're willing to put in some work.Posted By: Andrew Romig
7 people found this review helpful
First, I want to echo Mr Hernandez's review comment that the blade is indeed lacquered INCLUDING the edge. When I pulled mine out of the box, I was frankly disappointed with the apparent factory edge, but I set it on my honing rods just to see what I could achieve. Just two swipes on each side were enough to remove the lacquer, revealing an outrageously sharp factory edge hiding underneath. What a treat!
Second, mine had a couple major ergonomic faux pas(es?) out of the box:
1. A very substantial 1mm tall burr all along the KU portion of the choil on the left side that I had to spend several minutes grinding down with a coarse diamond stone.
2. The tang doesn't in any way blend where it meets the handle, so there are sharp 90 degree corners on both the top and bottom of the tang. I had to sandpaper these thoroughly to achieve a comfortable pinch grip (which, believe me, with this much forward weight is the only grip you'll be using).
And finally from the department of negatives, I must point out that my blade also has a mild to moderate warp to the left on the forward 1/3rd of the blade. It's severe enough that it's definitely noticeable, but not severe enough to affect sharpening or use in my opinion.
Moving on, not a *negative* per se but I was surprised how forward-heavy this knife is. I knew from the stated weight it was going to be beefy for its size, but I didn't anticipate the weight distribution. From a handling standpoint: think cleaver, not gyuto (although the edge geometry somewhat splits the difference, making it very usable for either role).
So, okay, with all that in mind - "Why 4 stars?", you may ask. Because after 45 minutes of elbow grease addressing the lacquer on the edge, the biggest choil burr I've ever seen, and a somewhat poorly blended handle interface, I have a wicked sharp semi-cleaver with a very nicely finished and comfortable handle (particularly compared to those found on CCKs twice the price), nice smooth spine and kurouchi finish on the blade, and an interesting and versatile blade shape/geometry that I don't have to worry about beating on a bit because hey, it's only $40. It's a honey of a minor project knife and the end result is really, really satisfying.
If nothing I've described scares you away, it's absolutely worth the pick up.
7 people found this review helpful
First, I want to echo Mr Hernandez's review comment that the blade is indeed lacquered INCLUDING the edge. When I pulled mine out of the box, I was frankly disappointed with the apparent factory edge, but I set it on my honing rods just to see what I could achieve. Just two swipes on each side were enough to remove the lacquer, revealing an outrageously sharp factory edge hiding underneath. What a treat!
Second, mine had a couple major ergonomic faux pas(es?) out of the box:
1. A very substantial 1mm tall burr all along the KU portion of the choil on the left side that I had to spend several minutes grinding down with a coarse diamond stone.
2. The tang doesn't in any way blend where it meets the handle, so there are sharp 90 degree corners on both the top and bottom of the tang. I had to sandpaper these thoroughly to achieve a comfortable pinch grip (which, believe me, with this much forward weight is the only grip you'll be using).
And finally from the department of negatives, I must point out that my blade also has a mild to moderate warp to the left on the forward 1/3rd of the blade. It's severe enough that it's definitely noticeable, but not severe enough to affect sharpening or use in my opinion.
Moving on, not a *negative* per se but I was surprised how forward-heavy this knife is. I knew from the stated weight it was going to be beefy for its size, but I didn't anticipate the weight distribution. From a handling standpoint: think cleaver, not gyuto (although the edge geometry somewhat splits the difference, making it very usable for either role).
So, okay, with all that in mind - "Why 4 stars?", you may ask. Because after 45 minutes of elbow grease addressing the lacquer on the edge, the biggest choil burr I've ever seen, and a somewhat poorly blended handle interface, I have a wicked sharp semi-cleaver with a very nicely finished and comfortable handle (particularly compared to those found on CCKs twice the price), nice smooth spine and kurouchi finish on the blade, and an interesting and versatile blade shape/geometry that I don't have to worry about beating on a bit because hey, it's only $40. It's a honey of a minor project knife and the end result is really, really satisfying.
If nothing I've described scares you away, it's absolutely worth the pick up.
