🔪 KYOKU 3.5" Paring Knife - Shogun Series - Japanese VG10 Steel Core Damascus Blade - with Protective Sheath & Travel Case Review

This is a great paring knife with a good weight but has Damascus engraving but it is not a forged Damascus blade. I think maybe it's a typo and it should be Faux Damascus

Bought this little thing for my grandmother as her favorite thing to do is to use a paring knife when chopping fruit or veg. I've also gotten used to using it in place of a chef's knife I've previously bought from the same brand. And i really like it.

This is a great knife and my wife loves it. Can't give it 5 stars because after all the talk about Japanese damascus steel polished like a samurai etc, it had a "Made in China" sticker on the box. Never mentioned in the detailed description

A very attractive 4 inch paring knife and appears to be well made. My wife didn't like the balance being way out on the handle. The end of the blade was sharp and could easily "bite" you in use, but this is not uncommon. It was so boring that I never tried to use it when I got it. Grinding time to an acceptable level (it's easy to cut a piece of paper) was at least 15 minutes. I was unable to sharpen with a small and very thin 12 inch diamond stone. I then used an old 320 grit belt on my…

The paring knife is very heavy. The edge holds up well. When sharpening a nerd, grinding really is boring. I also used Edge Pro to bring it to 21°. Strangely, 21 degrees was significantly sharper than the factory. The steel is hard so it took a hot minute to knock off the corner. Once at the age of 21 I perfected a 16 carat diamond sling. It's sharp and cuts well. Edge seems to be holding up. I am happy with the knife. I only took off one star because the factory edge was too blunt and not very

Bought with 2 other Kyoku Daimyo knives about 3 months ago. Still sharp when everyone exits. I would recommend it to those who have their eye on a Japanese steel knife. We used to buy Fibrox knives from Victorinox, but they need frequent sharpening. I haven't had to sharpen any of the KYOKU knives yet, but will likely do so in the near future just to keep up with maintenance. Great upgrade if you're looking to upgrade from a cheaper brand.

First impression: wow! I'm not new to good knives. I'm a bit of a nerd and my EDC is Benchmade 940-1 and I also taught my son cutlery (his EDC is Damascus and carbon fiber Civivi Elementum, a gift from me) if anything. mean nothing to you I decided to replace my old Henkels paring knife, bought this Kyoku paring knife and unboxed it with my son. We were both very impressed. I was expecting the factory edge to be less sharp based on some reviews, but no, it doesn't need honing or finishing. It's

Heavy knife, but I'm not sure if it's real damascus steel. Not very sharp either. It seems well done. Once I sharpen it professionally I'm sure everything will be fine. However, I wouldn't buy it again. Sorry.* I have to let you know that the company emailed me when I posted the above review. I kept turning down their offers to do it right and they did it right anyway. I've never seen a company try so hard to get it right. They never asked me to return the knife and that's why I refused to get…

>. Anyone familiar with knives knows that VG-10 is tough steel. It's difficult to sharpen well because it's so hard; BUT once sharp, it stays sharp for a while longer than you might expect. Coating the solid steel with patterned steel (also called damask) is designed to protect the VG-10 from accidental abuse. This is how it was done in Japan from generation to generation. It protected the tools of both the samurai and the chef from serious damage.>. Because this knife is made in China…