Japanese kitchen knives are made in an array of shapes to suit specific uses. Made to time-honored standards and exacting detail, this banno knife has a curved edge, perfect for slicing meat and fish.
6 to 1/2-Inch
Most Helpful Customer Reviews
sharp. literally. tarnishes if you let it stay wet - but thats unavoidable for a carbon steel knife - and more a positive than a negative as it indicates to me this truely is carbon steel and not a high carbon stainless. the difference between using a stainless knife and a carbon steel knife to prep food is insane. i'm an engineer, not a chef.... but try cutting paper thin veggies with an expensive stainless knife.... and then try using this relatively low cost knife... you'll be amazed. amazed. like keep-the-band-aids near because its super sharp amazed.
I love this knife in that it holds an edge ridiculously well, the issue though is that it wants to rust. I bought this blade know that it would, however there are some foods you will want to avoid cutting with this that I have noticed. High starch and highly acidic foods are a high caution as these will make your blade try to rust faster than normal. Also, dont leave it in water, it will hate you for this.
In couple of weeks of use it proved to be a basic, to go knife. I pretty satisfied for a $15 knife. However I give 3 stars because the material of the handle are cheap, the wood is porous, absorbs water so it expands and this maybe what forced the black part to lose up and it is now on the way to hold the knife.
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