Features:

  • Molybdenum Rust-Resistant Steel Blade, Razor Sharp Edge
  • Blade Length: 6-1/4 in, Overall Length: 11-1/2 in
  • Wooden handle offers maximum comfort & control
  • Easy to sharpen
  • Made in Japan by Tsubazo
Sekiryu Knives: Good Bargain Representations of Japanese Cutlery Styles

I like these knives so much I bought one of each in the various styles, Deba, Santoku, Nagiri, etc. As these knives are manufactured similarly and exhibit the same qualities you'll see the same review for each of these knives. I specifically sought out Amazon vendors that offered the "Sekiryu" brand of knives. ( http://www.sekiryu.co.jp/wabou/e-81.htm ). This can take a bit of research here on Amazon but I found that their quality seems to be is slightly better than knives of the same style made by another manufacturer and they don't muck up the blade with a bunch of markings other than some nice kanji. These knives are no substitute for a high end Japanese forged high carbon blades so get past that now. They are simply decent bargain priced representations of the style. The blades are made from a "higher" carbon content stainless steel stock to resist rusting and staining but I've found the edge grinds to be true, and the blade sharp out of the box. The handles are wood, smooth and "D" shaped in cross section for right hand use. A plastic "cup" is used to secure the handle to the tang. I can see where these caps might come loose but easily fixed if that happened. The handle is a bit small for very large hands (like mine) and I'm debating doing a cord wrap for a bit more secure ergonomic grip. The trade off being sanitation when food gets in between cord wraps. Considering these knives were made with a smaller sized populace in mind that doesn't surprise me. Its not a deal killer. The blades sharpen well but like many less expensive blades do need more attention to maintain that edge than say a $200+ blade of similar style. That should be intuitively obvious so buyers shouldn't come back crying about how one needs to sharpen these blades on a more regular basis. Its the nature of the metal. For entry level examples of various Japanese cutlery styles I can recommend the Sekiryu products unreservedly.

Worth every bit of 13 dollars.

Painted the handle blue with my own mix of blue dye and golden acrylic varnish. Sharpened on my 1000 grit and 6000 grit stones and stropped it with black then red compound. This thing is sharp. Plus super fast deliver.

Fast, exact, precise - very sharp edge that will make you smile!!

First time using a deba takes getting used to. Weight distribution is forward of handle and is different from other knives. If you use it constantly, it soon becomes natural to hold it and you will get very precise, exact cuts. As with the yanagiba, the cutting profile is convex - the knife just slices through vegies, meats with very little resistance. Before using it, please coat the handle with a hard durable finish - I used polyurethane ( 3 coats ), applying the next coat after the previous coat had dried completely. It is now the first knife I reach for and I use it for prepping vegies for sushi, stir fry, etc.. even used it for rolling cuts ( katsuramuki ) on daikon, cucumbers and carrots. If I had known about this knife sooner, I would have gotten it and saved myself a drawerful of knives - m very picky about the knife I use, its cutting/ sharpness, balance and feel. This deba makes me smile while prepping food, so its a winner for me.

Scary sharp!

I cant believe how sharp this knife is and how little it costs! This is by far the best knife I've ever owned and the least expensive! And 100% single bevel knife as well.

An excellent Knife, regardless of price.

I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers. Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well. Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well. Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary. With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.

I love this knife

This knife is great, already had one and couldnt find it at store anymore. So bought this to replace my old knife. Its the best knife i've had. I do recommend this knife if you do a lot of cooking and cutting. If you sharpen it and take care of it, it should last you years.

love it

Heavy knife, - I Like , sharp out of package, perform well filleting a big Redfish this weekend, great for the money!

This knife is excellent and sharp out of the box

This knife is excellent and sharp out of the box. Looking forward to using this for heavy duty chopping on ginger etc , it is the right tool for the job , will be a go to knife.

What a delight for the price!!!

I just love the balance of this knife and the way it cuts! I was skeptical because of the low price, but it works better than some of my other knives that cost me 8 times as much - thrilled with the purchase!

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