SEKI TOBEI 3 Japanese Knives Sashimi, Santoku & Small Deba

Decent knives. When I first washed them I cut myself because I wasn't used to having sharp knives. The box is made out of paper, not wood and only the santoku (the middle knife) has designs on both sides. The other two knives don't have designs but they were still sharp enough to use.The handle felt cheaply slapped on but that didn't hamper the quality of the knives. Coming from an amateur I think they were decent knives for the price. They cut through chicken breast fine and sushi rolls were no match for the sharpness of the blades. As Chef Gordon Ramsay says, "always sharpen your knives before and after you use them."Recap:Cons:Designs are only on 1 side for two of the knives (can't expect too much for $50 knives)Box is made out of cardboard/paper materialPros:CheapSharpGets the job done4/5 stars because they were still sharper than the knives I had at home :)

It is small size then I was expected. andNot worth the $ amount i payed

I am completely in love with these knives. My brother is a chef that has custom made Japanese knives, and when he sow this for that price was freaking out about them! Surely it does not cut as some a lot more expensive than these ones, but for home use, are great!

I purchased this knife set else where. considering the price this is an excellent set of knifes and a good intro into Japanese kitchen cutlery. The Sashimi and Deba have right handed blades meaning they have a one sided 10 to 16 degree edge, think of a wood chisel, and are designed to be used in your right hand. Not many of us are going to be able to make Sushi or Sashimi, we don't have access to Sushi grade fish to make it with however you will find the Sashimi knife in this set is the best tomato slicer you will ever use with a proper edge you can slice transparently thin slices. The Deba knife is great for chopping stuff like scallions, and spring onions, I personally prefer a Nakiri style blade for this kind of chopping this little Deba does a very good job, remember this knife also has a right handed edge on it like the Sashimi knife. The real jewel of this set is the Santoku knife it has a conventional Japanese double 16 degree edge and with a proper Japanese whetstone set this knife easily takes on a dry shaving edge. If you have never tried Japanese kitchen knife this set is an excellent way to get your feet wet.The key to these knifes and any Japanese cutlery is a set of Japanese whetstones. I was turned on to the Japanese "King" whetstones which are sold here on Amazon. I purchased 1000, and a 6000 grit stones plus a Nagura stone which you use to dress the surface on the 6000 grit stone. I also purchased a sharpening guide which clips onto the blade while sharping to hold them at the proper angle. I mainly use it to educate me on the angle a Japanese knife is honed at. But the are very handy on the one sided blades like the Sashimi knifes. I used these whetstones on my USMC Mark 2 Combat Knife the Kabar.and I was able to set a dry shaving edge on it something I have never been quiet able to do with the oil stones I have.Because these are entry level knifes the only short coming they have is in the handles, and the kakumaki/collars. The wood is unfinished which affords a good grip but stains easily, and the kakumaki is plastic. This last is not a big deal these knifes are intended for use in a home kitchen you would not want this set if you where making a living with them.In conclusion I have to say this is an excellent set of entry level Japanese kitchen knifes, The downside? You will think as good as these knifes are what would the much more expensive folded blade knifes be like. You will be looking at Japanese kitchen knife with blades like a Samurai sword costing much more, which will be worth every penny of what you spend on them. .