je suis Suisse et passionné de belles lames de couteau de cuisine. J'ai acquis le Santoku en version prototype depuis trois mois. Depuis je ne peut plus cuisiner sans... je me trouve tous les prétextes pour l'employer. La prise en main est exceptionelle et favorise la précision de la coupe. Le damas est somptueux, facile à affuter (sur un coticule belge) - même si l'adhérence des aliments n'est pas différente d'un autre couteau. Je recommande chaudement ce couteau - et aussi le site Epicurean edge pour la qualité de son service (rapidité dans l'expédition et les réponses aux questions)
Translation: I am Swiss and fascinated by the beautiful blades of kitchen knives. I obtained the prototype of this knife three months ago. Since then, I cannot cook without it ... I find any excuse to use it. The balance is exceptional and favors precision cutting. The damascus is sumptuous, easy to sharpen (on a Belgian stone) - even if the adherence of the foods is not different from other knives. I strongly recommend this knife - and also the site Epicurean Edge for the quality of their service (rapidity in the shipments and the responses to the questions)

This is a beautiful knife, perfectly balanced for my hands, and razor sharp. I've been using it for about a week now and food doesn't stick at all. I've used chef/santoku knives from Shun, Wusthof, Dick, Henckels and others, and there is simply no comparison.

I bought this to give as a gift and am very tempted to keep it for myself - it's beautifully made and comes with a perfect sharpening job. The knife balances just a bit further back in the hand than other Japanese santokus I've held and has for me the right amount of heft - very comfortable.