Review on Ergonomic Santoku Knife 7In KITAKAMI X50CrMoV15 Steel - Non-Slip Handle Multipurpose Stainless Steel FISSMAN Series by Heather Brown

I received the 7” santoku knife. It’s a classic santoku shape with the thin, light full-tang sheepsfoot blade, the granton edge to help keep food from sticking, and a simple handle without a tang. The blade itself is dual-beveled, unlike many classic santoku blades that have a single bezel for the ultimate sharpness. I think the dual bevel will make the blade easier for an amateur like me to use the blade and maintain the edge.The blade purports to be made from X50CrMov15 which is a German steel known for its corrosion resistance and ease of sharpening, if not necessarily for its edge-holding capabilities. In any event, it’s a much better steel than some generic "stainless” or "surgical steel.” If you see either of those terms on a knife, you can be pretty sure the material is very cheap, since they aren’t telling you what it is. In this case, they tell you what kind of steel it is, and it’s a good steel at this price point. (But, there is no way for us to be sure what the steel is… we just have to trust what’s written on the blade).As far as quality, I’m not an expert in fine cutlery because usually I like to spend about what this one costs for a kitchen tool. So candidly, I don’t have any experience with, say, $500 kitchen knives. Having said that, this knife seems as well made as any I’m used to. The fit and finish are quite good, and the tool feels good in the hand.It slices very well (again, I am not a fancy chef, I just make dinner) and handles excellently. There is a slight convex curve in the blade that assists in pivoting it over items on the cutting board. Only time will tell how well it holds up and how well I can keep an edge on it. But at this price point, I’m not worried.I’d rate this a good value.