Review on 🔪 Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife with Octagonal Ambrosia Handle - 7'' (180mm) by Tessa Dolan

After years of addiction to German forged steel, I was nervous about switching to a thin-bladed Japanese blade. It didn't take me long to get used to the switch, and I doubt I'll be buying anything other than Yoshihiro from now on. The price is very reasonable and the knives are excellent. This knife is 2 ounces lighter than my previous chef's knife, which doesn't seem like a big deal, but any pro who spends hours a day with their knife will tell you what a difference it makes. I love how light and attractive it is and how it is delivered. Just be aware that this is a very thin blade and is easily damaged. I've already bent the tip and tried to cut very thick pieces of brisket. I should have been more careful, but I plan to buy at least two more Yoshihiro knives. Find a ceramic sharpener to sharpen between jobs, it will keep the blade sharp for many days. The only thing I didn't know when I bought it is that the pen is unfinished and you need to buy some oil to make it food safe. It's not really a huge complaint, I colored and finished it myself and it made it a lot more personal. A colleague of mine has a Usuba knife from these manufacturers, which I also really like. I plan to buy one soon. Great knives!