Cooking Set for Men [Maboroshi]
Alec RedpathScore：★★★★★Date：2017/07/26This knife is definitely a bruiser/workhorse, but thin where it counts, behind the edge, with great convex grind and geometry.
1. Edge length: 213mm
2. Height about heel: 49.mm
3. Spine thickness: 3.9mm at heel, 2.5mm halfway,
2mm an inch from the tip.
4. Weight: 189 grams.
Lasers through soft product with ease despite the thick spine. This knife really lives up to the
Vasilis ManiatisScore：★★★★★Date：2016/03/17Gyoto knife nashiji 195mm with octagonal handle and finger rest.and write on the knife the
Stephen LayneScore：★★★★★Date：2015/11/08This knife takes a very keen edge and is easy to sharpen. The Nashiji finish prevents food from sticking.
William KelsallScore：★★★★★Date：2015/11/07An absolutely superb knife. Not a 'pretty' knife - this is all about doing what a knife should do well - cutting. Razor sharp, beautifully balanced - truly the knife for a serious cook.
Soumya SarkarScore：★★★★★Date：2015/11/06Excellent craftsmanship and edge retention.
Jeff BrownScore：★★★★★Date：2015/11/06Very well crafted gyuto. Very easy to sharpen and stays sharp for a very long time. A very enjoyable knife to use.
chris phillipsScore：★★★Date：2015/11/06The bones of this knife is superb. No matter how much it is polished, still has bite.
The problem was that the knife required a lot of work on the stones. A lot of overgrind and the knife needed considerable thinning. Working through SS is laborious. Last, the neck or choilwas gauged. More of a fit and finish issue as this does not impact performance. Many of us knife nuts buy these knifes for its steel and accept that we will need to subject it to our stones, for better or worst. Currently, the knife is wedging more than I would like on tall dense products. The cutting edge is awesome.