MASAHIRO Chefs Knife Gyuto Rose 8.27"(210mm) 13411

The Masahiro Gyuto Knife is a great Japanese Chef Knife at 210mm (8.3 in) length, made of Alloy Steel (not Stainless Steel), sharp out the box... simply a Quality Knife at a Great Price... but, the difference is the Seller 'Beauty and Youth' Store... fast shipping, fair price for a quality chef knife.

Its quality, sharpness, and weight is all perfect! Those complaining about rust or tarnishing should be aware that this is a high carbon knife and that is expected! 😼 This is a knife for purists, and I love it, and might buy more for my family! Wish I had known about this before. It cuts through everything like laser.

I like the masahiroTha is my opinion

Very expensive, not worth the price, can I get a refund after using it a few times？

Great, sharp & affordable Japanese carbon chef's knife. It takes a great edge with sharpening. Care does need to be taken care to immediately dry after washing to prevent rusting which happens with all carbon knives. The blade is developing a nice patina with use.

Very good knife very easy to sharp bring back like a brand new

I ordered this knife as a test to see how much I would enjoy using a carbon steel knife as well as determine if I have the discipline to carefully clean and store it after each use. Carbon steel knives will rust if not cleaned and dried immediately after using. So far, after a month of usage, no rust!As far as the general quality of the knife, I think it's okay. I had no high expectations - it's not on par with many of the more expensive stainless and carbon steel knives. The handle, a basic rosewood, is serviceable but not overly comfortable in my hand. The blade feels light but so is the handle so it's balanced well. But it doesn't feel like an extension of my hand. The knife was sharp, right out of the box. It shaved hairs on my arm and cut paper into confetti. After a month, it doesn't feel quite as sharp, but a quick hone will take care of that.Another thing to get used to is the grind on the edge - this knife is 80% on one side and 20% on the other, so it doesn't cut the same as a typical knife. It has a tendency to push to one side, which is typical of knives sharpened like this. Not a problem with the knife - it's just something to get used to.Because the knife is so light, I have to use more pressure to cut vegetables - especially tougher ones. My heavier knives handle those jobs better. But for delicate work or softer vegetables, this knife is wonderful! Slicing onions, chopping garlic, or slicing chicken are all very easy and fast.I didn't expect an amazing knife and I didn't get one. But it will be another tool in my kitchen that I'll reach for frequently. Then maybe later, I'll splurge for Bob Kramer!

Its a great knife extremely sharpe and looking nice but just after few days I start using it it turned black on the blade.:/ kind of disapointed