Review on 🔪 Shimomura Single-Bevel Blade Chef's Knife (DKT-S36 Deba Left Cut Blade 150mm) - Japanese-Made for Superior Performance by Darnell Golden

I've never seen such conflicting product reviews before. However. Let me put my five cents in. I've been a professional chef for many years and I know several Japanese brands. This knife I ordered is not very expensive with excellent quality for its value. And I have no doubt that I have a Japanese knife. Very light, easy to use, it's like an extension of my hand. About how to hold your knife…haha…. Of course, if you hold a chef's knife in water, it will rust.... Just like there aren't any high-carbon stainless steel chef's knives for the same price. lol. Forged carbon steel and stainless steel are two different things. The bevel of a stainless steel blade dulls very quickly ... and a forged knife stays sharp for weeks even with frequent use, with a sharp knife you can cut fruit, vegetables, meat into wafer-thin slices through which you can read a newspaper text ... I don't joke But again, without proper care, the knife becomes a useless object. Thanks to the seller, I would give him all ten stars, but unfortunately I can only five)))). I will order again!