CangshanKITA Series 10-Inch Sashimi Knife with Sheath, High Carbon X-7 Damascus Steel, 501479

A really great set of knives. Be ware they are made of brittle steel

Beautiful and amazingly sharp, with an eye-catching Damascus pattern. I had trouble telling if it was legitimate Damascus or a laser etching, but this is how it is described on their website: "X-7 steel is harder than German steel which allows it to take a significantly sharper edge. This proprietary steel was created by Cangshan to have the same hardness as VG10 steel without the brittleness while still retaining a high stain resistance. A unique, Damascus pattern is formed in the metal from folding 67 layers of steel together. X-7 Steel has a hardness rating of 60 ±2 on the Rockwell Hardness Scale."The blue-stained handle looks incredible and feels comfortable in the hand. Despite the size of the knife, it doesn't feel unwieldy, with a nice weight and heft. The copper mosaic pin is a nice touch, and unlike some others I've held, doesn't scratch at the hand. The metal pommel/butt cap feels sturdy, and the whole assembly is tight, no loose bits. The saya/sheath is one thing I'm not entirely sold on -- it looks and feels cheap compared to the knife itself, like an afterthought. I'm not sure if the magnets add much to the saya's usefulness, and I feel as though I have to be very particular when sheathing/unsheathing to pull toward the spine of the blade to avoid dragging the edge of the blade against the wood. Many knives don't come with a sheath and I feel like this is an unnecessary extra that I may not end up using.Design wise, this lacks a few of the distinctive features for an authentic Japanese knife. I'm not a professional chef, so for me it works perfectly as a kitchen knife, and is fantastic for slicing meats and fish, allowing long draw cuts with minimal effort. However, you can feel a difference from the traditional single-edged Japanese knife, which usually has a single bevel, a slightly concave underside with a flat shinogi. The cuts are slightly finer, don't catch as easily. The unique steel of this knife allows it to hold a fantastic edge to make up for it, but you can feel the differences if you're familiar with them.

This knife comes in a lovely blue sheath. It would make a great gift, and it's super sharp. When this arrived, I quickly put it to use on some fish. It's not a boning knife, but because of its thinness and how sharp it is, I was able to slice some trout off the skin while holding it flat. It cut like butter. The knife is long and quite versatile.

Viene muy bien afilado no necesitas más que este cuchillo en tu cocina

I know that Cangshan makes quality knives, but this knife is truly amazing in so many ways.First off it is beautiful. I love the blue colored handle and sheath. Even the blade itself is beautiful and has some intricate detailing on it. The feel of the knife is outstanding, it has the perfect weight.This is my first Sashimi knife. I know that Sashimi knives are made primarily for slicing raw fish and seafood into thin pieces. The long thin blade gives you really smooth cuts and it never rips or chews up the delicate protein. In addition to fish this can be used for other proteins like chicken or beef. This worked amazingly well on both raw and cooked chicken breast. I was literally able to slice cooked chicken breast as thin as a deli slicer on thin. The performance of this knife is remarkable. Due to a medical situation every protein that I cook has to be sliced really thin - this is so helpful.There is many videos on how to use a Sashimi knife that I am investigating.You will want to baby this knife and give it the respect that it has earned by taking good care of it by hand washing it and drying fully. Never soak it or cut anything hard with it.I’m not sure how I functioned without this knife, and am so thankful that I ordered it. Sounds crazy but it is life changing in the kitchen.

This knife is absolutely beautiful in person. It's beauty is surpassed only by its incredible sharpness. The quality of the steel seems very good as it holds an edge nicely. It's easy to use, and it feels great in the hand. I highly recommend this blade.

Honestly, I don't know much about knives (or types of steel), and wasn't previously familiar with the brand. We've used the blade several times now with seafood and various items, and its done a great job. Its sharp, and beautiful. I've since become more familiar with the company, and just the fact that Thomas Keller is affiliated with them impressed me quite a bit. All-in-all, its a good blade at a good price. I have no complaints. I initially rated it 4 stars, thought about it for a bit, and bumped it up to 5. We really like it.

I’ve spent nearly my entire life in the restaurant industry, starting at the age of 12 and now at 60, with experience in both front-of-house and back-of-house operations. Over the years, I’ve run kitchens of all sizes, from Michelin-starred establishments to casual dining spots. While I haven’t managed a Japanese kitchen and don’t claim to be a true sushi chef, I can confidently say that the Cangshan KITA Series 10-Inch Sashimi Knife is an exceptional specialty knife.This knife is perfectly balanced, with a hard steel blade that allows food to glide effortlessly off when slicing—whether it’s sashimi or other delicate ingredients. It feels incredible in hand and looks stunning as well. If you're searching for a gift for a home cook or a professional chef, this knife is a surefire choice—they’ll absolutely love it.Yes, the price is higher than I initially expected, but considering the overwhelming number of low-quality knives on the market, a truly well-crafted product like this is worth the investment. Unless you have insider connections to source a knife of this caliber for less (which is unlikely), I’d highly recommend making the purchase—you won’t regret it.