I've got the paring knife from this series, and I love it. Perfectly balanced, perfectly sharp. I had high hopes for this santoku, which is really kind of a compromise blade between a chef's knife, a cleaver, and a traditional santoku, and which I got for almost half off.The grip is nice, and the blade is full tang (with a very nice synthetic grip coating the otherwise metal handle), making it very sturdy. But unfortunately it's just not sharp enough. Unlike my large santoku, which slices through peels and crusts, this guy needs much more force applied. I still do plan to use it for crude jobs (boning raw meat, rough dice of onions, bread), but it has perhaps been compromised too much by trying to do too many cutlery jobs. It's only average at most of them.
It's well-made, though, and will last a lifetime. And it comes with a nice plastic sheath so it can survive life in a drawer as a "sometimes" or backup knife.
Product Description
A cleaver and chef knife combined, excellent for mincing and slicing, especially good for cutting raw fish, poultry and meat
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