HOSHANHO Chef's Santoku Knife 7 Inch, Professional Japanese High Carbon Steel Chef Knife, Ultra Sharp Kitchen Knife with Octagonal Rosewood Handle

This knife is very sharp so sharp it made me cut off my finger 5/5 on sharpness

I've been using this knife for about a month and I can say this thing is solid. The edge is clean and sharp. Very well balanced knife. I see a lot of negative reviews about this knife not being Japanese made. This knife is a Chinese made. It says it very clear in the description. It's a Japanese style knife. Overall this thing cuts with ease, yucca, potatoes, lemongrass, and so on. This thing is a solid buy for the price.

This is a wonderful knife, with a wickedly sharp blade and a comfortable handle. I am not a knife connoisseur, and while this seems pretty pricey for a knife, it may well be a great value for those professional chefs who truly know their knives. It works beautifully, and is absolutely my favorite go-to knife at present. It chops like a dream, and goes through tough meat like it was butter. I highly recommend.

This thing is dumb sharp. Looks great too, we get tons of compliments.

Knife blade is nice and cuts. Handle is not well made. Ridges between materials on the handle make uncomfortable to hold.

Straight basic design not to fancy, wood handle crafted wellBlade and sharpness on initial use fantastic compared to other Japanese knife companies

I am very impressed by the Hoshanho HO Series knifes. I bought and tried the first knife (a gyuto) a few weeks ago and I was very impressed by everything about the Hoshanho HO Series knife, so I expanded my collection and now I own the nakiri, santoku, deba and kiritsuke, all of which are the HO Series.All of these knives are made in a very consistent way, high means that the good things and the not so good things are present in all of them in extremely similar ways. The two main pros about them are the excellent price v quality balance and the sharpness. They are undeniably cheap knives when compared to any of those Japanese knifes such as Shun and even some other high end Chinese maker such as Cangshan. However, the quality of the knives is surprisingly high and very consistent as I mentioned before. They are relatively lightweight and fit very well in my hand. Really comfortable to use them. As all high carbon knives, they obviously require great care both when using it (prone to chipping if misused and to oxidation if not immediately cleaned, dried and - I do this one - very lightly oiled for storage until next use). Having said that, the sharpness right of the box is amazing and after several times I used them they have maintained the sharpness. It feels like all not-so-hard vegetables are like butter when I cut and slice them. I haven’t tried it with a pumpkin for example, so I can’t tell how they’ll handle the harder veggies.The only con I can think of is that the handle, although very comfortable and balances, is not perfect. The finishing touches are not excellent but, let’s be fair here, I knew it wouldn’t be perfect for this price.All in all, I’m an extremely happy customer, so much so that I started with the gyuto and rapidly expanded my collection to several other Hoshanho HO Series. I wished I was sponsored by them but I am not LOL. I also wished to buy the yanagiba/sashimi knife but as of now it is not available in my region.I do recommend this knife as long as the buyer keeps two things in mind: they require really good care and the finishing touches on the handle reflect the low price. All else is excellent.

Excellent knife use it daily. I’m so glad I spent the money.