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

I broke my old knife that I used for fruit cutting for our morning smoothies. The Fissman 6" boning knife looked similar to what I liked to use.It is perfect for my use. I found that it cut off the skin from a mango after cutting the mango sides off of the large seed, easily. It is like skinning a fish side. It took off the rind from orange segments easily and cut up the rest of the fruit as I have always done.I did find one minor problem. The blade curves up at the handle and that area, about…

I've gradually switched most of my "go to" knives over to Santoku knives -- I like the shape of the blade and feel like I get better control.This is an amazing knife -- very solid with a lot of heft and the balance point is just right. The handle feels great in my hand and the rivets and other "hardware" gives you the sense that it will last longer than I will.The 7-inch is a good size for a general purpose knife -- not so big that you could be confused with a villain in a slasher movie but…

This six inch boning knife is amazingly sharp and comfortable to use. More often than not, when I get a new knife I have to sharpen it before using. Although, I like sharpening knives, this one didn't need it, and it cuts meat as easily as cutting soft butter.

Very well built, good hardness and great quality steel, but with excellent flexibility. My husband fishes salmon and steelhead and is always filleting fish. He finds this knife well suited for the job, but especially for separating flesh from skin. Generally, he prefers a stiffer fillet knife, and a slightly wider (not thicker) blade for ease of sharpening. Functionally this has a slightly different specialty compared to his others and he's happy to have this quality knife amongst his fillet…

This filleting knife has a great flex, a super sharpness, a smooth and nicely weighted handle. This knife is indistinguishable from a high-end German-type knife. I want to emphasize that the blade has considerable flex, so this is for filleting, not chopping.

I've been using an 8" chef's knife to do all my meat trimming, parting, boning, etc. for way too long. This excellent boning knife puts an end to that!The knife appears well made. It fits very nicely in the hand and has a good heft to it while still being light enough to maneuver easily. It is very sharp and cuts meat well. It has a little bit of flex in it, but not a whole lot (if that's something you look for in a boning knife). Still, though, I found the flex enough, along with the thin…

The handle fits perfectly in my hand and the knife is not at all heavy. The handle is not suitable for left-handed cooks! The blade is long and flexes when needed.

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…

THIS was the 5" knife I've been looking for. Great feel in my hand, this holds well for me. The sharpness is nice out of the box, but we'll see how long that lasts -- but I'll sharpen anyway, so no biggie. I'm fine with this as a good all around kitchen knife to have in the drawer -- it's getting lots of good use! Good product!

This knife is better than I expected it would be. The steel is supposedly German, but the rounded bolster and relatively shallow blade are reminiscent of my older Sabatier knives.The blade is sharp, and the knife is well balanced. The tip doesn't come to a point - it's very, very slightly rounded. The handle is smaller and squarer than the current Wusthof handle design, but very similar to the older ones.The instructions recommend handwashing, but I took a chance and put this in the cutlery…

Definitely a good boning knife for the price; I have another one but I prefer this one, because it has better flexibility and a lighter weight than the other one does. There's nothing spectacular about the steel used, nor is the handle anything special. It's just a good knife that works.