Jeremy US 4/12/2011
This is my second Japanese paring knife.. Out of the box it can dice garlic easier than my shun elite paring knife. I think that is because it's got a slightly thinner blade than the shun. The damascus pattern is gorgeous. The knife is very well balanced in my hand and feels good to use. Excellent fit and finish. The blade edge is shaped so my fingers have more clearance from the cutting board than on regular 3.5 inch paring knives. This is a 4 inch knife though, and the half inch comes in handy for slicing things like apples and tomatoes. Very sharp.
|A beauty! |
Tom MO, USA 11/28/2008
This is quite a knife. The fit and finish is top notch, as is its balance and edge. It's my first Ryusen and I'm very impressed.
|Yes, It's Worth It |
Mark H. Eureka, California 10/26/2006
I'm not frugal when it comes to knives, but spending $90 on a four-inch petty seemed excessive to me. Now I'm sorry I didn't buy it sooner. Looking at pictures on a website, it is difficult to see the differences between a Ryusen and less expensive knives. But when holding them in your hand and using them for food preparation, the difference in quality is stunningly apparent. As with so many of the finer things in life, buying high quality the first time will actually save money in the long run and provide great satisfaction from the very beginning.
|Superb paring knife |
Linda New York, US 3/23/2006
I have used 3 inch German style paring knives for years. I did not realize how much more a knife like this could do until I started using it in my kitchen. Not only is the 4 inch length more versatile but the thin Japanese blade means you can slice very thinly and precisely. Will not go back to the old paring knives again - except to open the foil on a wine bottle!
|Changed how I work in the kitchen |
Jason Maryland 5/25/2005
I bought RyuSen knives from you a little over a year ago. I have the 9 1/2 inch chef's knife and the 4 inch paring knife. I love them! They have totally changed the way I work in the kitchen.