Category: Knives
I was skeptical about blade angles until I tested these on a thick ribeye — the 12° edge sliced through like butter with zero tearing. The espresso-colored handles add a nice touch to the table too.
My dad is a chef and even he was impressed by how effortlessly these cut through a thick ribeye. The espresso handles add a nice touch of class to our dinner table without being too flashy.
Was a bit skeptical about the 12° angle being too delicate, but these cut through a medium-rare ribeye like butter on the very first use. The handles feel nicely balanced too.
The espresso finish is even more beautiful in person than in the photos. I used them for the first time on prime rib and the 12° edge made slicing through the fat so effortless.
Cutting into a ribeye last night felt like the knife was doing all the work. The 12° Honbazuke edge is noticeably sharper than any other steak knife I’ve used. Even the espresso handles feel substantial and well-balanced in hand.
The espresso finish on the handles feels really nice and grippy, and those 12° edges sliced through a thick ribeye like it was butter. I was honestly surprised at how well they hold their sharpness after a few washes too.
First time I’ve used knives this sharp out of the box—the 12° Honbazuke edge really does glide through a steak without any sawing. The espresso handles feel solid and add a nice touch to the table.
I’ve been using these for a few weeks now, and the Honbazuke sharpening on the 12° blades cuts through a ribeye like butter. The espresso handles feel solid and well-balanced in hand.
The edge really does glide through a steak without any effort. I do wish the handles had a bit more grip when wet, but the balance and weight feel perfect in hand.
These arrived beautifully packaged, and the espresso handles have a nice weight to them. Sliced through a medium-rare ribeye with almost no pressure needed. Only minor quibble is one blade had a tiny scuff out of the box, nothing that affects performance.