I didn't listen to your title and watched after I purchased mine. The chef knife was one of three I ordered. I was already excited to receive them but after watching your honest review I am checking delivery updates every 5 minutes. Excited to feel them in hand! Thank you for the review.
@@PrimalEdge I had to give it a few days before I replied so that I could have an honest opinion of the knife after more than just one use. I must say that it is the best knife I have used to date. I had some issues with shipping but overall the quality is more than I expected. Thank you! Question though if you still use the knife has it held the sharpness well?
Yeah the sharpness maintained very well. The only thing I’ve had to do so far is to hold the knife. I would definitely hold off sharpening for as long as humanly possible. Most of the time when people think they need to sharpen a knife, it really just needs to be honed. And you can do that on anything from an old leather belt to a honing stone if you have one. But sharpening a knife remove the metal and that’s used for extreme situation is. Holding a knife really just reset the bevel. So I would definitely try to stick to that and only if you need it. I might actually have some videos on hunting knives on my channel. I can’t recall offhand.
@@PrimalEdge that's great to hear that sharpening is not something I'll have to do for quite a while. I've seen what damage has been done to knives when sharpened at home and I was already trying to figure out if there was a knife shop near me to take my knives to when the time came. I will look out for the videos you might have on honing. Thank you for your content. The time you invest in your videos is much appreciated.
Thanks for the informative review. I just got the Santoku version of that knife. I really like it. I was impressed with the quality & lower price compared to other brands of Damascus knives.
@@PrimalEdge so true I put it just about anything I prepare, salads to stews, to stir fry and curry...ect, it's amazing, same as carrots, cucumbers, onions...I can go on and on. Not a pro chef but love cooking
Love your honest reviews. Asking for a favor. I purchased a 7” Daimyo boning knife. I received it on Tuesday the 25th of August. After watching your video and seeing you check the straightness of the spine, I decided to check mine as well. To my surprise there is actually 2 kinks in the blade. They said it was due to shipping and the knife would be fine. The packaging is still pristine. Would you mind doing a review on the knife they sent me if I send it to you? A knife that wasn’t meant for a UA-cam review. I appreciate your honest and knowledgeable opinion.
Sounds silly but I have tried, only to fail. Maybe sunrise will shed new light. If all else fails, I will disclose my email address to you and the world, for the better good of other viewers.
Hey, life's too short to use a dull nife con cacs! How long it keeps an edge is a factor of the hardness. If it's sharp, at least you know it has potential after sharpening.
Thanks for tuning in this week! See my final thoughts on this knife: ua-cam.com/video/Kv5La6OiXuw/v-deo.html Buy the Kyoku Kitchen Knife here: amzn.to/31JSJey Other Kyoku Knives: amzn.to/37GyYYU Check out my new Outdoor Channel: ua-cam.com/channels/D-wZspEcVmhYUHUBKgTCPg.html
short answer is no.... longer answer is: I completely tore the knife apart, I have a video on it. The handle is just the tip of the iceberg. here is the link if you're curios: ua-cam.com/video/uPNUqgTjImo/v-deo.html
although the knife I've been using since I started this, is still going strong. I agree with your other comment too, they're good, but does not mean they're an equivalent replacement for the higher end knives.
If you want real vg10 get a shun, miyabi, or enzo. The kyoku is a nice knife for the price. I use them as beater knives when I don't want to risk my shun's or my handmade Japanese gyuto's.
@mikew I actually have some Miyabi and they are truly wonderful. But I do really like Kyoku a lot. They have very nice blades. I’m not really bothered by the weight.
surprisingly it is - the tang anyway. I did a follow up video where I tear the knife apart to see what's inside.... the hollow sound was the least of the problems I found. check it out: ua-cam.com/video/uPNUqgTjImo/v-deo.html
I didn't listen to your title and watched after I purchased mine. The chef knife was one of three I ordered. I was already excited to receive them but after watching your honest review I am checking delivery updates every 5 minutes. Excited to feel them in hand! Thank you for the review.
has the knife come in yet??? what do you think?
@@PrimalEdge I had to give it a few days before I replied so that I could have an honest opinion of the knife after more than just one use. I must say that it is the best knife I have used to date. I had some issues with shipping but overall the quality is more than I expected. Thank you! Question though if you still use the knife has it held the sharpness well?
Yeah the sharpness maintained very well. The only thing I’ve had to do so far is to hold the knife. I would definitely hold off sharpening for as long as humanly possible. Most of the time when people think they need to sharpen a knife, it really just needs to be honed. And you can do that on anything from an old leather belt to a honing stone if you have one. But sharpening a knife remove the metal and that’s used for extreme situation is. Holding a knife really just reset the bevel. So I would definitely try to stick to that and only if you need it. I might actually have some videos on hunting knives on my channel. I can’t recall offhand.
@@PrimalEdge that's great to hear that sharpening is not something I'll have to do for quite a while. I've seen what damage has been done to knives when sharpened at home and I was already trying to figure out if there was a knife shop near me to take my knives to when the time came. I will look out for the videos you might have on honing. Thank you for your content. The time you invest in your videos is much appreciated.
My pleasure. Don’t hesitate to reach out for any questions. My email is in the description.
Thanks for the informative review. I just got the Santoku version of that knife. I really like it. I was impressed with the quality & lower price compared to other brands of Damascus knives.
I have another one that I still use as my daily driver, and like it. it's the perfect gate-way knife! thanks for watching!
My favorite portion was pulling out the celery! I deal with same thing all the time. And gotta say no infomercial gimmick I am sold.
I hate cutting celery, but damn it tastes so good!!!
@@PrimalEdge so true I put it just about anything I prepare, salads to stews, to stir fry and curry...ect, it's amazing, same as carrots, cucumbers, onions...I can go on and on. Not a pro chef but love cooking
Love your honest reviews. Asking for a favor. I purchased a 7” Daimyo boning knife. I received it on Tuesday the 25th of August. After watching your video and seeing you check the straightness of the spine, I decided to check mine as well. To my surprise there is actually 2 kinks in the blade. They said it was due to shipping and the knife would be fine. The packaging is still pristine. Would you mind doing a review on the knife they sent me if I send it to you? A knife that wasn’t meant for a UA-cam review. I appreciate your honest and knowledgeable opinion.
Email my a pic of the knife
Sounds silly but I have tried, only to fail. Maybe sunrise will shed new light. If all else fails, I will disclose my email address to you and the world, for the better good of other viewers.
It will not allow me to send you a message via your page.
Kyoku.Customer@gmail.com
I tried to email you but it would not go through your channel. Send me an email and I can reply with a photo.
Probably going to buy the knife based off the fact its VG10 but it will be a cleaver style
let me know how you like it!
Hey, life's too short to use a dull nife con cacs! How long it keeps an edge is a factor of the hardness. If it's sharp, at least you know it has potential after sharpening.
You need to do an unboxing video of all them chocolates I sent you for Valentine's Day!
You told me to keep that a secret
@@PrimalEdge I wish I knew how to quit you!
LOL
Thanks for tuning in this week!
See my final thoughts on this knife: ua-cam.com/video/Kv5La6OiXuw/v-deo.html
Buy the Kyoku Kitchen Knife here: amzn.to/31JSJey
Other Kyoku Knives: amzn.to/37GyYYU
Check out my new Outdoor Channel: ua-cam.com/channels/D-wZspEcVmhYUHUBKgTCPg.html
Wood hexagon handle is the ONLY ones I use!
Is the core real VG-10?
short answer is no.... longer answer is: I completely tore the knife apart, I have a video on it. The handle is just the tip of the iceberg. here is the link if you're curios: ua-cam.com/video/uPNUqgTjImo/v-deo.html
although the knife I've been using since I started this, is still going strong. I agree with your other comment too, they're good, but does not mean they're an equivalent replacement for the higher end knives.
If you want real vg10 get a shun, miyabi, or enzo. The kyoku is a nice knife for the price. I use them as beater knives when I don't want to risk my shun's or my handmade Japanese gyuto's.
@mikew
I actually have some Miyabi and they are truly wonderful.
But I do really like Kyoku a lot. They have very nice blades. I’m not really bothered by the weight.
I need a Bunka!
I need this knife
There should be links in the description
No it's not hollow.
surprisingly it is - the tang anyway. I did a follow up video where I tear the knife apart to see what's inside.... the hollow sound was the least of the problems I found. check it out: ua-cam.com/video/uPNUqgTjImo/v-deo.html
Your chopping giving me anxiety rn lol
😂😂😂
Kyoku knives are just generic Chinese knives from Aliexpress with their Amazon store name laser etched on them.
And 2-3x the price