AT Gyuto Chef Knife 8.2 Inch Japanese Kitchen Knife, Double-Bevel Stainless Steel, Sharp Blade AT 210 mm, Made in Japan

Amazing quality. I've used this countless times in the last few weeks and it's still so sharp. Lightweight but strong. The handle is sturdy and feels like a complete unit. Balanced at the hilt, it's by far the best knife in our house. I have yet to sharpen it, which is nice, but will definitely be a great determination of it's quality.

Very poor quality, heavy, and expensive.👎🏼

Great knife! Love how it feels in my hand and smooth cuts.

I love this knife, fits well into your hand and cuts good. One thing you might want to beware of before purchasing is that it has a compound bevel on the cutting edge. On one side it is sharpened at a 9 degree vertical angle and on the other it is sharpened at 21 degrees. If you sharpen it with standard knife sharpeners which usually sharpen at either 15 or 20 degrees on each side you will be altering the blade's cutting angles. This will still work, but eventually you will lose the compound bevel. The other alternative is to sharpen it by hand on a stone to the correct angles. Also, it could be my imagination, but because of the bevel it seems to cut in a circular motion when using just the tip of the knife. Otherwise, it seems very well make and holds its edge good.

Pretty obviously I was so disappointed about Masamoto 210mm sushi knife. That’s what It looks after being use a month. Don’t know how it get Rusty and crack on blade. It was only use for sushi sashimi and maki roll cutting..