JapanBargain S 1548 Japanese Kitchen Stainless Review

Great knife really well made but tried to order it Another seller increased the price from $13 to $30 because he wasn't at that price wanted to buy.

Painted the handle blue with my own mix of blue paint and gold acrylic paint. Sharpened on my 1000 and 6000 grit stones and finished with black and then red abrasive paste. Thing is sharp. Plus super fast shipping.

The perfect balance and I think a great price. The only small issue I had was that the connection between the grip and the stock was a bit sharp. A few strokes on the wood with an emery board solved this problem. Then, just like that, I coated the wooden handle with two coats of Daly's Seafin Teak Oil to seal the wood. Excellent purchase!

Not for everyone as I will explain below but still a great price for a Japanese steel blade. No frills, no frills, just a good, strong, decently balanced and well-made knife. A deba is a heavier blade than a santoku or nakiri intended for cutting. It's not a heavy cleaver, but for everyday tasks like poultry, large batches of vegetables, and the like, it does the job well. You should know that this is a single bevel knife, which means that unlike western kitchen knives, only one side is beveled

I never had a Japanese knife until the last time. This one is terribly sharp and is made out of a very high quality material called Japanese White Steel. It cost about $75 which was cheap compared to many others. Or like Wendy's version of ciabatta. Or as bicycle snobs call cheap bicycles "bicycle-shaped objects". It's not particularly sharp out of the box. Some people mentioned that it looked like it had a slight bevel on the back. This was probably only done to remove burrs from the regular…

Using the deb for the first time takes some getting used to. The weight distribution is in front of the handle and is different from other knives. If you use it consistently, it will quickly become second nature to hold in your hands, and you'll get very precise, clean cuts. As with the Yanagiba, the cutting profile is convex - the knife cuts vegetables and meat with very little resistance. Please coat the handle with a permanent varnish before use - I used polyurethane (3 coats) and applied…