Review on 🔪 Syosaku VG-1 Gold Stainless Steel Japanese Chef Knife with Mahogany Handle, Gyuto 7-inch (180mm) by Javon Kulik

I used to sell knives so my apologies for the awkward terminology. I recommend searching the internet for "chef's knife parts" if you want to know more. In the photo it looks like a forged knife with a full roll, which justifies the price. While technically a continuously forged knife, I was disappointed to find an unnecessary gap in the bead that would collect germs and dirt over time. (see image) A real chef's knife allows you to balance your fingers on the shaft - where the blade meets the handle. This knife has a heavy blade and tips over on the reel. It offers sharpness and durability after two weeks of continuous use before I need to sharpen the blade. You can avoid 6 months between sharpening your whetstone if you sharpen it properly. The recommended angle is 15 degrees. Please do not use a commercial sharpener. It will work with your knife. It costs $50 less than the Shun for a reason. I would still recommend it with reservations as genuine Japanese VG steel and Japanese construction with a hardness of 60-62 Rockwell are rarely available in this price range. You sacrifice style and balance to save $50. Just remember to clean the roller after handling the meat.