Damascus Chef Knife 8 Inch Kitchen Knives Professional Super Steel VG10 High Carbon Stainless Very Sharp Damascus Steel Knife Comfortable Ergonomic Micarta Handle Luxury Gift Box

Let's be very clear here. It's a knock off version of Kramer Zwilling 8 inch Chef's Knife, made in China. It has near identical shape, but use cheaper materials. As for 2022 it costs about only 1/6 of Kramer knife's price.Is it worth it? I think it does.Pros:- Probably my favorite chef's knife shape (thanks to Kramer for original design, of course). The handle's ergonomic feels nice and grippy in hand, perfect for my large hand. The curve of blade is comfortable for both rock chopping or push cutting. And it just looks cool.- Seriously, It's crazy how good it feels to simply hold it and use it, compared to my other Japanese knives that easily triple the price. This knife shape is really a killer.- Balance point is right at where blade meets handle.- I and not an expert in metallurgy so I cannot vouch for the quality of steel. I can only say it looks good enough and feels hard enough compare to my old Shun classic 8 inch, for my limited experience.- Sharp out of box. Can easily slice paper like what you see in those knife sharpening videos.Cons:- slightly uneven edge grind. Honestly not a problem once you sharpen it with a whetstone a couple times.- my only real gripes is the handle material. I know it's micarta which is supposed to be very durable and stuff, but It simply looks and feels like cheap plastic. Folks at Nanfang Brothers, please redesign the patterns on the handle. It looks so low res.Verdict:If you want a Kramer style knife but don't want to spend $400, this is the one for you.

Lest start with a little background on myself. I am a blacksmith, I actually purchased this because this is the style of knife that I was wanting to copy for a Damascus chef knife that I was wanting to make, since the knife looked like it is patterned after the knives produced by Bob Kramer, who is the only ABS Master smith that specialized in chef knifes. I figured for the price, even is the knife turned out to be crap, I can still get my moneys worth out of it. First thing that I noticed when I opened the box is that is looked great. I though that they had lied about it being Damascus in the description, and since I make knives, I happen to have a tub full of Ferric Chloride which is used for etching knives. Let the knife sit in there for about 30min, and the pattern got bolder, not something that would have happened if it had been laser etched like you see on fake stuff. Next thing I did was re sharpen it since the acid ate away part of the edge, and it sharpened super easy. We were also making a brisket the day that the knife showed up, and we needed to trim it. Now this design of knife is not exactly meant for trimming the way I was doing it, but it worked great and held a great edge and was still sharp after having trimmed off 20ish pounds of fat. Only issue I had was when I want to wash the knife, I dropped it in the sink, and a tiny part of the tip broke off. I was HAPPY to see this as it meant that 1. It was High carbon steel as advertised, 2. it was heat treated correctly since the knife did not just bend. Kitchen knives like this generally should be much harder than pocket knives or work knives since they need to keep a keen edge and don't need to be as flexible unless you have a very specific knife for a very specific job. Now there is one thing that I would like to change on this knife, which is adding a S grind/hollow grinding the sides to food does not stick to the sides. However that is unreasonable to expect for a knife of the price point, and is something that you are more likely to see on knives costing $500+ but is something that I can do myself later. I have had this knife for 6 months now and still love it to death. I actually plan on buying a few more knives from this company since the knives are extremely high quality for the price, and the price of the completed knife is about half as much as just the cost of the steel that I would use to make on like this. And I don't have to spend 20+ hours in the shop to make it.

I don't write reviews often, but here I felt compelled to share the good news - this knife is an amazing value. It is light, very well balanced, and in particular razor blade sharp. I do own a lot of knives in the $ 80 - 100 category, but none of those are matching the handling and cutting capabilities of this knife (I do not own a Bob Kramer knife, and was obviously not ready to drop $ 300 on the lowest priced model). I own this knife for now about 9 months, its the most frequently used knife in my kitchen, and it did not needed to be re- sharpened once yet. That means, it holds a very good edge. I consider the thinness of the blade actually an advantage, as it allows you to cut easily paper thin slices of everything, such as red onions, etc. Because of the sharpness, in particular dicing of vegetables afford a lot less physical energy. You have to watch out, however, as I cut my fingers in the beginning multiple times because the blade is unforgivingly cutting through. I would not, however, use this knife for cutting through or chopping hard objects, such as bones etc. - the blade will likely be damaged then.

Knife is sharp. Rivets in handle are a little loose and stick out a bit, so not as comfortable to hold as I'd hoped. Not sure that it is true Damascus steel - looks more like laser etched..... I hope I'm wrong. Either way, it's a serviceable knife, with a nice design.

The media could not be loaded.  It is beautiful and sharp as heck. Slid through a paper towel with ease. The rivet on top is loose and protruding so I will be sending back. It’s the only issue I have, but I can’t use it for fear of tearing my hands up. Update: I had them send me a replacement but it has the same issue maybe worse so I will be sending it back and ordering the American Mannkitchen version, even though it’s a bit more expensive. Sure wish it was better made! See video, it’s kinda blurry but you get it!

A fairly well made knife. Clearly a copy of the Zwilling Kramer nickel Damascus series.Pros: It looks beefy, has a great shape and the pattern on the blade is quite nice. Great knife if you've never owned/used, or don't need the robust blade of the Kramer.Cons: The blade is thinner than the Kramer knife, and flexes a bit under load. The pattern on the blade is not as dark or pronounced. The fit and finish (particularly on the handle) is not quite up to Kramer level. The rivets don't sit perfectly flush, and the handle isn't flush with the tang either. (to be fair, my Kramer isn't perfect either).It didn't come as sharp as I would have liked out of the box, but ten minutes with some whetstones and a strop, and it is scalpel sharp. Too early to tell how long it will hold an edge.If you don't want to spend $400-500 on the Kramer knife, and just want a decent chef knife, this will do the trick. It's not perfect, but it's also a fraction of the price. Had I seen these before I bought my Kramers, I would have saved a pile of money and bought a full set of these.