FINDKING Kitchen Utility Knife, 5 Inch Japanese Paring Knife, Small Fruit Knife with 9Cr18MoV High Carbon Steel Blade, Rosewood Octagonal Handle, for Fruits and Vegetables, Dynasty Series

I recently purchased this and it's bigger brother (the 9" Kiritsuke) and am very impressed with these wonderful blades. I have always wanted a Shun or Yoshihiro VG10 Steel Gyuto style Japanese knife for my kitchen, but my lifestyle had never lent an environment where I felt I could own a multi-hundred dollar kitchen knife and expect it to be all it was meant to be without getting destroyed by misuse, lack of proper care and cleaning, and a potential for it to just go missing one-day. Now, I'm entering a time in my life where I COULD do that, however, I wanted to crawl before I walk before I run. I'm certain this $30 utility knife nor its $57 bigger brother would not hold it's own against one of the previously mentioned knives or anything else offered by those knife makers. That said, I am not a Chef and I do not have to depend on these knives in order to make my living. I do, however, enjoy cooking and when my prep time is reduced by having a sharp blade that can make the work quicker and more enjoyable, it seems the food is better, the mood is better, and everyone is satisfied. I take pride in having sharp knives and my past experiences with even higher-end German cutlery was that of constant maintenance. I had my whetstones out every 6 months, it seems, and was always running the blades across a steele to get that edge to liven up after only a few uses. These blades have not enjoyed as much use as my prior knives because I'm not currently cooking as often as I once did, but I have noticed that they were sharp enough for most people's standards right out of the box. I used them once, enjoyed the experience, but wanted to see how much more I could get out of them. I got out my whetstones and went to work on them. A 300 grit to fine tune the shape and define my edge angle, followed by a 1,000 grit to refine the edge a bit, then a 6,000 grit to remove any stray burs and give a slight polish, then a 12,000 grit to truly polish the edges. These knives are sharp. I've used them quite a bit on a mixture of bamboo and plastic cutting boards for a mixture of fruits, veggies, and meats, and have not had to hone or re-polish the edges since. They're holding an edge perfectly and continue to make me smile while working on prepping for my meals. Did I mention they look cool? The black looks painted on, but it doesn't affect the performance and since I hand wash these, it's not like the high-heat of a dishwasher is testing the durability of the paint (if it is paint). The texture helps with food releasing from the blade, so I like having that too. The octagonal shaped handle is great, not slippery - even with wet hands. Looking for entry level Japanese inspired kitchen knives made of hard steel (not soft German steel)? Look no further. Buy the whole set. That's my next move.

I recently purchased this 9" Kiritsuke and the 5" Utility knife and am very impressed with these wonderful blades. I have always wanted a Shun or Yoshihiro VG10 Steel Gyuto style Japanese knife for my kitchen, but my lifestyle had never lent an environment where I felt I could own a multi-hundred dollar kitchen knife and expect it to be all it was meant to be without getting destroyed by misuse, lack of proper care and cleaning, and a potential for it to just go missing one-day. Now, I'm entering a time in my life where I COULD do that, however, I wanted to crawl before I walk before I run. I'm certain this $57 knife nor its $30 little brother would not hold it's own against one of the previously mentioned knives or anything else offered by those knife makers. That said, I am not a Chef and I do not have to depend on these knives in order to make my living. I do, however, enjoy cooking and when my prep time is reduced by having a sharp blade that can make the work quicker and more enjoyable, it seems the food is better, the mood is better, and everyone is satisfied. I take pride in having sharp knives and my past experiences with even higher-end German cutlery was that of constant maintenance. I had my whetstones out every 6 months, it seems, and was always running the blades across a steele to get that edge to liven up after only a few uses. These blades have not enjoyed as much use as my prior knives because I'm not currently cooking as often as I once did, but I have noticed that they were sharp enough for most people's standards right out of the box. I used them once, enjoyed the experience, but wanted to see how much more I could get out of them. I got out my whetstones and went to work on them. A 300 grit to fine tune the shape and define my edge angle, followed by a 1,000 grit to refine the edge a bit, then a 6,000 grit to remove any stray burs and give a slight polish, then a 12,000 grit to truly polish the edges. These knives are sharp. I've used them quite a bit on a mixture of bamboo and plastic cutting boards for a mixture of fruits, veggies, and meats, and have not had to hone or re-polish the edges since. They're holding an edge perfectly and continue to make me smile while working on prepping for my meals. Did I mention they look cool? The black looks painted on, but it doesn't affect the performance and since I hand wash these, it's not like the high-heat of a dishwasher is testing the durability of the paint (if it is paint). The texture helps with food releasing from the blade, so I like having that too. The octagonal shaped handle is great, not slippery - even with wet hands. On this blade (the Kiritsuke), beware of how you handle the knife. I have found it very easy, when taking it off the wall magnet and regripping to begin my prep, to poke myself with the rear portion of the blade where it swoops back towards the handle. It is the shape of this particular blade that lends itself to this and not necessarily a fault to the knife, just in practice of how to handle this knife. Looking for entry level Japanese inspired kitchen knives made of hard steel (not soft German steel)? Look no further. Buy the whole set. That's my next move.

Just opened it up, very well packaged and thoroughly oiled. Lightweight, lovely aesthetics. I bought this knife to butcher down the big birds of the holidays and the odd cut of prime rib that cycles its way through my house if I can snag a sale. Excited to give this gorgeous new addition to my cutlery a whirl when the opportunity calls for it.

The beautiful kitchen workhorse, every chef i let test it complimented on feel and sharpness but this is not Damascus steel however anything that sticks can be off your knife in 3 shakes tops i work to feed 250-300+ people per day, and it can not rock very well due to the blade angle, however for the cook its an amazing knife and good for learning while the title of chef is being earned, beauty in life is something that should be in everything exactly why you buy the knife that inspires you when you grab it other then this the only con is the handle is as big as the knife so it may not work for the shorter among us but has the benefit of a big handle for lefties . Durability remains to be seen with time.

July 19, 2022. My original review was 2.5 years ago, see below. I have used this knife at least twice a day, AT LEAST, since day one. Did I mention how gorgeous it is too? So 2Xdaily for 2.5years would be 1,825 times. I know I use it more than 2 times a day. I still have not had to sharpen it. It slices everything like a laser. I hope they still make this knife, I didn’t check, I just updated the review. Don’t hesitate to get in touch if you have any questions. It’s not easy finding excellent products made with precision and care like this. Happy Kitchentime Everyone. xxx patte I slice and chop all kinds of veggies so thinly that they look like they were cut with a machine. I’m also able to beautifully slice meat, raw or cooked, paper thin. I bought this knife not knowing anything about it or the company prior to my purchase, I was just fed up with $400 knives from Williams Sonoma that couldn’t keep a sharp edge more than a couple of uses. This is the coolest knife I have EVER owned and I am planning on buying two more for gifts for my friends who are eating lots more veggie based meals from scratch. Chopping and slicing with this knife makes me feel like I’m staring in my own K Drama Rom/Com. That and wearing my ever so cool chef’s jacket that I bought this past summer at Job Lot for $5. This knife also comes in a beautiful presentation box. Phenom gift for you kitchen genies or a good friend. This is the sharpest thing you will ever have in your kitchen by the way, except maybe you. xxxx

Tech specs: Listed as 5" but it's really 4 and 3/4". This knife was much smaller than I expected. 1 quick rinse and I used this to skin, split, then slice an entire papaya, then break down some baby back ribs. I was very impressed. Excellent fit and finish. I will update in the future with a more detailed long term review. (pic info) From the heel to tip of the blade edge is 4.75", the overall blade is 5" but the entirety of useable blade edge or actual blade is 4.75" Personal note I bought this to use as a pety/utility knife and retire my wustof 3.5" paring knife that I over-use, though it falls short(literally). I was honestly disappointed with the size when I opened this. At a glance it looks close in size to a 3.5" paring knife. I picked it up and was pleasantly surprised by the weight, it feels like a small wrench, that's a good thing. This is thing is very impressive, so much so that I almost wish I would have ordered the whole set, I recently replaced another knife in my kit and for not much more I could have ordered this whole set. The build quality is very good, not perfect. The handle is very slim but tapered and feels excellent. In a utility sense it is perfect for me, the fit and finish is very good. The pictures do not do it justice and the wood is gorgeous. I don't believe it has a full tang but it has at least a very sturdy rat tail style partial tang.

First clad steel knife I’ve owned. Apparently if you don’t take care of it, it’ll rust. Similar to a cast iron pan I suppose. It’s nothing for me to clean and dry my knives before hanging them up. The knife is surprisingly light and is balanced correctly. It is very sharp. When I unboxed it, I bumped my knuckle lightly against the blade and was easily cut. I wore a bandage for three days until the bleeding stopped. I think if I were to bump it just a little bit harder it might have cut me to the bone. Be very careful. It’s a stylish knife. The grip feels natural. No obvious defects but I can tell and for the price point, I’m very satisfied with the purchase. I’ve only had it for a week so if it turns out to be a dud, I’ll update the review. On a personal note, I normally use cleavers all the time so I’m used to heavier knives. Because this knife is so light it may take some time to get used to. The packaging notes make it clear not to use anything other than a wood cutting board. If you use stone or plastic, it will defect the cutting edge.

I treated myself to 3 new knives for the kitchen. I got 2 more expensive knives from chefknivestogo, and this 7" nakiri for general use and vegetables. It's a great knife, especially for the price. It does require some maintenance, as the exterior metal is not stainless. This doesn't scare me away and I knew what to expect. If you know how to take care of reactive cookware (mild steel, cast iron, etc.) you'll be happy with this knife. It has some weight too it, feels very sturdy in the hand. I prefer the Wa-style handle for grip and usability. It was relatively sharp out of the box, but I gave it a sharpen anyway to really dial it in. Took the sharpening very well and has been a great knife since. I find myself reaching for it often since it is a good performer. Also, it's inexpensive, so I don't feel the need to baby it. I've used it on butternut squash, slicing beef, chopping all sorts of greens and vegetables. The hammered finish on the knife gives good food release, which is great for slicing things like onion or frozen beef.

Sharp and has lasted years in the kitchen with no issues

Jolie et tranchant

I am very satisfied with the knife. I am a professional cook for more than 10 years and I own a pretty big collection of knifes ranging from 10euro to around 400euro. It definitely is a hard steel compared to cheaper once and thus needs to be honed and sharpened less often. The balance point is right at the gripping joint between the thumb and the pointer finger which makes it weight light and comfortable when cutting. I own 1 more hand forged knife with almost the same pattern and 3 times the price but it is more bulky and weights more. I prefer the findking over the more expensive one due to that weight comparison. I am not going into more details here but overall is a very good knife and for the price I would recommend it. As for rust i never had any problem what so ever even with my high carbon knifes, as long as you treat them properly and clean them dry will go for many years. Purchase recommendation for price/ performance.

Bon couteau a trancher produit conforme au descriptif.

Very well designed knife! Stays very sharp and do to the length and handle is very easy to use. Only complaint with the black version is it is how when you leave it in the sink over night it starts to rust. The way I have got round this is to hand wash it straight after using it. I would recommend to anyone looking for a good quality knife with a bit of style.