Kai Seki Magoroku Kinju ST Japanese Deba Knife 105mm (AK-1100)

This is my first sashimi-type knife purchase for use in a professional kitchen. I wanted a solid knife and I think I got one for the price. Simple yet sturdy construction and dangerously razor-sharp right out of the box. Was able to cut through fish like butter. Even through tough, sinewy bits. Was able to slide right through seared cuts of tuna for clean and unblemished slices. Would probably recommend it as a good starter knife if you are not looking to pay too much. Again, likely not the best knife out there...but FOR THE PRICE I believe it is well worth it.

Very sharp, and a nice feel to it. I was afraid it would feel plasticy and cheap, but not at all! Nice weight to the handle, and the blade practically falls right through the food.

It's a good knife for the price point. When you first get it it will only have a very thin factory edge so you will have to sharpen it out the box, after that it'll be pretty decent just make sure not to bang it agent other things as it chips super easy ivw been using it at my job as a sushi chef for about a month or two and has held up decently

This blade has great hollow ground geometry on 3 planes. The top on the main edge you would not expect to be well attended to. The main edge is nice, and the straight back is hollowed. It is utilitarian and simple and stainless steel. The handle has some less than streamlined fit at the bolster. I prefer this thicker blade which is still light with a great grind and smooth polish...over a knife more about looking awesome on finish choices which doesn't function exactly as it should.

I was looking for a knife I could use and my daily sashimi knife in home. This one is being great. Sharp and easy to maintain, its a good option if you cook for hobbie and want a knife to nicely slice your fish.

Cheap knife. Gets the job done. Dulls fast.

Excellent knife — I have to be very careful with it because it’s extremely sharp

Great quality knife. It's become one of my go to knives and unlike my other high carbon knives I don't have to worry about acidic things or washing and drying it right way.

Un cuchillo gama media baja que puedes usar en el proceso de aprendizaje y trabajos básicos9 para cortes de pescado. La calidad excede del precio ya que su hoja es de un acero duro y la manga ergonómico, pero el peso de la manga hace que el cuchillo sea más difícil de manejar. Se recomienda que tengas experiencia con yanagibas para usarlo.

Sehr elegantes, scharfes Messern Sehr zu empfehlen

ちょっと重さがありますが、よく切れます。 アジ切りは、ちょっと重い方が重さを利用して使い易いと感じています。

X sfilettare il pesce e quanto di meglio ché con 80euro si possa acquistare ,essendo la lama affilata soltanto su un lato x un taglio perfetto c'è anche la versione per mancini

Nice knife for sushi