These Japanese Damascus steel knives make you slice like a pro

"I bought one for every chef in my kitchen"

I don't trust knife marketing, I trust what happens during a Saturday service. So I tested one on the line for a month. The edge held through every shift, the balance is spot on, and it didn't flinch at the volume we push. After that month I ordered one for every chef on my team. Best money I've spent on the kitchen this year.

Head chef, Sydney Verified buyer

"I was scared I'd ruin it. I haven't."

Everything online made Japanese knives sound fragile and high maintenance, so I nearly didn't buy one. The care card in the box explains it in two minutes: hand wash, dry it, use a wooden board. Six months later it looks and cuts like the day it arrived. Easiest upgrade I've made in my kitchen.

Home cook, Adelaide Verified buyer

"Finally a Japanese knife that's actually Japanese"

I've wasted money on three "Japanese style" knives that chipped, rusted or turned out to be made somewhere else entirely. This one tells you exactly where it's made and what steel it is, and you can feel the difference in the grind and the finish. It's what I thought I was buying the first three times.

Home cook, Brisbane Verified buyer

"He went quiet when he opened it"

I never know what to buy my dad, he has everything. This year I got him the gyuto. The box alone felt like a gift, and when he lifted the knife out he just went quiet and turned it in the light for a while. He called me three days later to tell me about the onion he'd diced. My dad doesn't call about onions.

Gift buyer, Melbourne Verified buyer