Victorinox Chef's Knife vs KAI Wasabi Black Yanagiba 8 1/4" Kitchen Knife 6721Y

I’d also throw in the victorinox chefs knife, ours has seen daily use for at least 20 years now.

I've used this knife (8-inch Chef) for the past three years in an active home kitchen environment.

I'm no expert on food processors but I know a lot about kitchen knives . A good price/value/quality choice is a victorinox chef's knife (the Swiss army penknife people). They have a secret sauce heat treatment that somehow makes their stainless blades behave rather like carbon knives and so are easy to sharpen.

Made by the same company, but not a Shun. Remains to be seen how the edge holds up. Adequate knife for your home kitchen, but you could find so many knives that are better at this price. I do not recommend this as a knife for commercial kitchen work

The blade does not seem to stay sharp for very long. I was surprised that after all the reviews I thought this would be a good knife. As it turns out it is not.

Since I was looking for something particular and based my decision partly on that factor, I'm knocking a star off. I'd only take half a star off it was an option. I'm putting the review on this knife because it's specifically a santoku and should have a single bevel as part of the style. The other 2 knives were a paring knife and a chef's knife

So, this is a softer steel knife. Meat processors love these because the quality is very good and the softer steel is easy for workers to hone quickly. It is easy to hone right back to a razor. As long as your aren't attempting to chop through a bone with this, you likely will never need to use a whetstone

This is a solid knife, however, the handle is made of cheap plastic which makes the whole product feel cheap.

WHY oh WHY did they use such an unattractive, down right UGLY handle on this knife!!! Plus, mine arrived dirty and I can tell in no time at all that it would continue to be dirty. It looks horrible in my knife rack. Maybe it's a good knife (didn't try it) but I wouldn't keep a knife that looks that ugly. I thought it must be a protective coating because I couldn't believe that was the ACTUAL covering on the handle

First, the handle feels like it's made of hollow plastic, which makes it pretty light. This means that for dicing "tough" (relative to sushi) pieces of poultry/meats such as chicken breast, I have to apply a lot of pressure and long strokes to slice the meat all the way through. This eventually gets pretty tiring for the hand. A heavier handle would give the knife better balance and let the knife do more of the work