KikuichiElite Warikomi Damascus Tschime Chefs Knife, 8 Inch

This knife has been fantastic since day 1. I use it almost every day, always handwash and dry, and sharpen it using a 1000/6000 waterstone a few times each year. It's still extremely sharp, perfectly shiny, and free of spots.

Just received this knife. The color is nothing like the picture on this post. In this picture the blade looks black or charcoal. The actual knife looks like stainless steel color. It's fine, I'm sure it cuts great (it's a present so I'm not trying it out yet) but it's not what I was expecting. According to this picture that's advertised it's supposed to look a lot cooler than it actually looks.

Sharp as heck (be careful) but a fabulous knife. I bought this at a cutlery store and it was such a well engineered knife--perfect weight, grip and precision for me--I bought one for my son as a gift. He too finds it indispensable. I love to cook and for me this is the one and only knife you need in your kitchen.

Incredible knife my wife says she will use for many things in the kitchen. It's really her first professional knife and she loves it. Finish is great, super sharp.

I am a total fan of kikuichi knives, the balance, the edge and ability to sharpen.

This is the greatest knife in the world. I have Henkles, Wustoff, F. Dick and many other well regarded brands. This is the one I always reach for. The hammering on the side lets the blade glide though foods without sticking . The balance is fantastic. It sits in your hand without feeling heavy or foreign. It pretty much lets you do whatever you think of. The blade is sharp and stays sharp longer than any other brand I own. It is perhaps dangerously sharp- I make my teenage daughter wear a knife glove on her non-knife hand so she won't hurt herself while learning to cook. It is easy to sharpen with a water stone. I can't say enough good things about this knife. I also have the santoku and the utility knives and like them very much for the same reasons. This thing slices through tomatoes like a laser beam. No more mashing of food. I've been to dinner parties and ended up raving about this knife and why I like it so much. Dinner guests come and experience knife envy when they see it. I even take it in a magnetic knife guard when we rent a vacation house for a few days. My daughter was told to bring a chef's knife to a cooking class and the teacher (CIA grad) held this thing up (yep, she took my favorite knife) and told all the other students that this was the sort of knife they should think about asking their parents for for Christmas or some big present occasion. The kids all laughed, but they haven't tried to enjoy cooking at some rental home using the owner's ginsu knife to chop parsley. This knife is an investment but so pleasurable to use that it's totally worth the money.