XINZUO 5 inch Steak Knives Set of 4,67 Layers Forged Damascus Steak Knife Set with Gift Box,Ultra Sharp,Brown Pakkawood Handle – He Series

Good looking and sharp AF !

Precisely what the title says: great quality and sharp. It feels very sturdy in the hand, cuts bread with ease, and completed my set.

I wanted a dedicated chef’s knife for cutting up proteins pre and post cook. Tried it out the first time prepping two x-large spatchcock chickens for the smoker. This knife made quick work during the prep, deboning the breast and rib bones prior to smoking. It made slicing up the birds post cook a lot of fun. I recommend this knife as it won’t break the bank and provides excellent results.

The fit and finish isn't perfect but still feels high quality. I haven't compared it to VG10 steel but it does feel harder to sharpen than German medium hard steel. Holds an edge well and looks beautiful. I really like this set because I find that the Santoku and a Nakiri would be better than if they gave me a bread knife which I believe doesn't have to be a premium knife nor high carbon steel.

I've never owned a better knife. Crazy sharp.

Love the knives, really sharp and have stayed that way after using. Good value and look great in my kitchen on a magnetic wood stand.

To simply state, the blades came in perfect condition not bent or edge blemishes. The knives have kept their sharpness after many uses from veggies to meat. The blades are not too light or heavy and most certainly out perform my older JA Henckels set. Cutting regular potato or sweet potatoes or anything that is hard is a breeze. I am looking forward to getting the steak knives! The finish look on the blades are amazing, can see the layers and the wooden handle is a perfect match. Good stuff!

I have seen several negative reviews about edge retention and want to clarify for other potential users these unqualified reviews are written bry unknowledgeable people. First thing, very few people outside of top chefs and high quality knife aficionados understand proper knife edge angles (proper edge angle is determined by intended task). Second, very few people know how to sharpen a knife, some knives are made of soft steel and are meant to be sharpened often and quickly using a sharpening steel, like knives used by butchers, they constantly touch up the edge during use. Other knives are made with high hardness steel and must be sharpened on a fine grit wetstone and in some cases stropped on leather if the edge is very thin, like high quality chef's knives, hunter's skinning knives and straight razors. The edge is very thin and is easily dulled if you cut food on a hard surface like granite, a good wood cutting board is the proper cutting surface. If the edge is in good shape you can maintain it by regular stropping and only have to hone the edge on a wetstone as the edge wears. Sharpening is a skill, most people are accustomed to the cheap kitchen knives (soft steel) and use a steel or even even ceramic sharpeners to put an edge on them. These methods will ruin a high quality hard steel edge. So if you buy this set, i recommend learnimg proper sharpening techniques for maximum satisfaction. I was always told "its a poor carpenter who blames his tools."

Regalo di compleanno super gradito! Ceppo molto bello e coltelli taglienti ! Consiglio

Schnell geliefert.Sehr scharf auch nach längerem Gebrauch.Messer sind zu empfehlen…Hobby Koch😀.

Sehr Scharf und tolles Handling, der Griff ist sehr gut geformt und rutschfest. Die Klinge ist sehr schnitthaltig und ich reinige sie nur mit Klarem Wasser, solche Messer darf man auf keinen Fall in die Spüllmaschine geben. Ich habe das ganze Sortiment und will sie nicht mehr missen.

Very fast delivery. The knife is beautifully made and Very Sharp, so be careful.

beau couteau , comparé au kotai gyuto qui est de la meme tranche, il coupe comme un rasoir en sortit de boite lui , par contre il est un peu plus lourd