Sunnecko Damascus Kitchen Knife 7 Inch Cleaver Knife VG-10 Stainless Steel Chopping Knife with Solid Handle Nakiri Knife Perfect for Professional Use or Home Cooking Enthusiast

This is the second one I purchased for gifts; I use one myself in the kitchen. I'm a knife collector, as far as chef knives go. A $200 one will not be better. It has a VG 10 core for edge retention. It looks good. Its high chromium/ Nikkel content makes it rust-resistant. It's full-tang, and, best of all, it's very sharp. Quality, appearance, value, weight, balance, comfort, ease of use, ease of cleaning; It's all there. This is a knife every kitchen should have. Highly recommended.

I started home cooking and got this knifeIt is smooth cutting meat and vegetablesIt’s almost 3 months but still works like the first day

Gorgeous blade and exceptionally sharp that holds an edge even with an aggressive bevel.Full tang blade and is surprisingly weighty but no so unwieldy as to be clumsy.It will be the first knife in the drawer you reach for. We all have that one tool that just makes your life easier.

Wonderful cutting edge. Also it is sent in a beautiful box which works well for storing the sharp blade.

Nice sharp sturdy knife! Damascus pattern is not as visible in person

I seen a few negative reviews about rust, FYI moisture is the worst enemy to this type of steel.Here is how to care for your Damascus Blade. I collect Katanas, which are all Hand Forged blades.FYI: the picture of knife darkens the blade so you can see the Design.When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade. The colour and character of the patina is determined by the type of ingredients and food the blade is used to cut. For example, cooked red meat creates a beautiful blue-grey patina that will be familiar to anyone who has encountered heirloom carving knives.Caring for your blade:Caring for a Damascus steel blade is much the same as for a Carbon steel blade - moisture is the enemy. Once the blade has built up a patina it is much more forgiving, but a fresh Carbon steel based blade will begin to rust in a heartbeat.Never, ever: NEVER!Leave the blade resting in standing waterRest the blade on a damp tea towel, wash cloth, etcStore in direct contact with leatherWash in a dishwasherTo help your Damascus steel knife become a heirloom, there are only a few things you need to do.After use:Rinse clean under running water and wipe dry with a clean clothLightly oil using food safe oilStore in a dry placeWhile your blade is still developing a patina, it is a good idea to quickly wipe the blade down before moving on to a food preparation task not involving the knife.Oiling - (I use Japanese Sword Choji Oil)- https://www.amazon.com/The-Institute-of-Asian-Arts/dp/B0061LS2SY?th=1&psc=1A common mistake when oiling a blade is to use something like olive oil that will go rancid. I recommend Choji oil, as it is food safe, cheap, and readily available.WashingMany people new to Damascus steel knives approach washing their blades with trepidation. Cleaning your knife is straightforward: rinse it under running water, give it a wipe with a lightly soapy dish sponge, rinse it again and wipe dry. If you’re familiar with the term “Bachelor Wash” (or can decipher the connotation), this is all it takes.Refreshing the patternThe Damascus pattern will fade with use - this is normal and easy to rectify. Hot black instant coffee (cheap, nasty, and mixed at a ratio that would kill a large animal) is a mild etchant that is used as the final stage of the Damascus etching process. It is element of process that contributes most to the blackness of the pattern.Here’s how to refresh your own blades:Brew a batch of the cheapest and nastiest black instant coffee you can get your hands on. You’ll need enough to immerse the blade in.Wash the blade, then thoroughly wipe it down with methylated spirits to remove oils and contaminantsImmerse the blade in the instant coffee, heating the coffee back up if it’s gone cold (heat increases the rate of reaction). Take care to avoid getting coffee on the handle.Expect the process to take anywhere between 15 minutes and an hour. Check the blade every 15 minutes by removing it from the coffee and allowing the coffee to drip off. Do not touch or wipe down the blade at any point.When the desired results have been achieved, remove the blade from the coffee then wash as normal before oiling and storing.

Three weeks in, using regularly, no complaints. I’ve stropped it a few times and it goes back to sharp as ever. Haven’t touched the sharpening stone yet. I’ve watched videos of people chopping things fast as lightning and figured I just didn’t have the technique. I was wrong. I didn’t have the knife. This is the best knife I’ve ever used.I’m feeling a little regret about the decades I spent sharpening crappy knives.

I love these knives. They are well balanced, easy to use and great looking.

Great design, feels good to hold, and most of all is very sharp. Very happy to have it. Good price.

Es un artículo de uso diario u tiene muy buen filo, peso y manejabilidad para manos pequeñas

El filo dura un buen rato y se siente bien a la mano

I will reorder as amazon will honor the sale price I got these for. However a quality knife set should come perfect. Cracks in the handle of any of the knifes is very bad quality control issue. I reordered it and now 6 months later after caring for the knives well they get rust spots and nicks in the blades. Bad quality especially foe the price. Do not buy.

Great looking knives - very sharp - quality 100%