Review on Cangshan D Series 59168 - Top-rated 7-Inch German Steel Forged Santoku Knife by Darrell Bridges

I bought this knife to add a Santoku to my set of forged Wüsthofs. Having lived with it for a few months and seen how its edge holds up, I have to say I'm very impressed; while he is on par with Wüsthofs. I use this knife almost every day and it still glides over the tomatoes (a real challenge) without squeezing or resisting. In terms of ergonomics, it's easy to hold and control even with wet hands, and it's well balanced to quickly deal with anything you can throw at it. Knives like carbon steel: wash and dry them thoroughly immediately after each use. If they sit in the block for more than a day or two, I rub them down with mineral oil to prevent rust. Real stainless steel is very expensive and not found in the average household, including knife stands. Tips to keep a blade as sharp as new: Never use a glass cutting board. You will dull the knife faster than anything you actually cut. Wood and bamboo are ideal. Never put a knife in a sink as it can become dull or rusty. Never use a retractable or electric sharpener. Stone or professional knife sharpening every 1-2 years