A hundred and seventy dollars for a knife, and there is a published long-term review because people keep them for twenty years. Softer German steel means it dulls sooner than Japanese steel and sharpens more easily, which is the whole trade.
This entry is written from the 4 sources listed at the bottom of the page. The numbers are our editorial estimates drawn from that material, not measurements, and no statistical sample sits behind them.
On the evidence gathered here, yes. 88% of owners say they would buy it again, and satisfaction is still 8.6 out of 10 two years in. Published long-term reviews report decades of service.
Either you learned to hone it and it still cuts like new, or it feels dull and you blame the knife. It is almost always the honing.
Needs honing regularly or it feels blunt. Dishwasher use damages the handle and edge. Sharpening at the bolster gets harder as the blade wears back.
Published long-term reviews report decades of service. Sentiment across the ownership period stays close to flat, which is rare: it reads 8.7 out of 10 in the first week and 8.6 two years later.
Worth it for: One knife you keep for twenty years; Cooks who will hone and sharpen; People who prefer a heavier blade. Think twice if: You will put it in the dishwasher; You prefer a light Japanese knife; You never sharpen anything.
Our reading of how sentiment moves across an ownership period, drawn from the sources below. It is an editorial estimate, not tracked longitudinal data.
| At purchase | 8.2 / 10 |
|---|---|
| First week | 8.7 / 10 |
| One month | 8.7 / 10 |
| Six months | 8.7 / 10 |
| One year | 8.6 / 10 |
| Two years or more | 8.6 / 10 |
Owner reviews move this score. The researched figure stays visible next to it, so you can always see what the sources said before anyone voted.
Leave a review on the live pageEvery complaint and every piece of praise above traces back to these. The summaries are ours; nothing is quoted, and no link, quote or username anywhere on this site is invented.
Long-term owner review of edge retention and durability.
Detailed review of steel, balance and sharpening.
Comparative kitchen testing against other chef's knives.
Review addressing whether the price is justified.