This is my first Japanese kitchen knife, and I can’t be more satisfied about it. The feeling it gives when cutting meat or fish or vegetables is simply awesome. It’s really difficult to use other knives now!!!
For everyone reading this review, THIS IS A WARNING;
You will NOT want to use anything else again after you try one.
And as I always say, there is nothing safer than cooking with a really sharp knife because you don't fight with the food.
The most dangerous knife are the one who aren't sharp.
This is my 3rd pure steel Japanese kitchen knife that I have. And as a professional Chef I couldn't now use anything else. They are a dream to use. They stay very sharp. And a couple of flicks on the wet stone and they are sharpened to perfection again! I am LOVING my new Musashi knife and I have already recommended Musashi to a friend!
Great knife really enjoying it.
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
|Sliver steel #3||★★★★||★★★★||★★★★||★★★★|
|White steel #1||★★★★★||★||★★★★||★★★|
|White steel #2||★★★★||★||★★★||★★★★|
|Blue steel #1||★★★★||★★||★★★★★||★★|
|Blue steel #2||★★★★||★★||★★★★||★★★|
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