New Edelweiss Hiroshi Knife No.160 Series Gyuto

Wife uses on daily basis and likes the way it cuts. She likes the Kiya brand (used while in Japan). BUT the knife is a a bit too large for her small hands. Great cutting edge and I can tell from its current sharpness that I'll have no issues when I use my sharpening stone to sharpen it in a few months.

As a chef, I regret not using this knife sooner.When I travelled to Japan, I bought this knife because my Japanese friend told me this knife is very popular.After I returned, I compared this knife Kiya, Shun, and Wusthof. The best knife among these was Kiya because1.) Kiya has a very sharp blade that can cut easily through vegetables and meat.2.) Kiya's knife keeps its sharpness for a long time.3.) Kiya's knife is very comfortable to hold.Kiya's knife is perfect for me and highly recommendable.

ステンレスの包丁を使ったことがなく、知人のための包丁探しでいくつか買ったうちのひとつで、柄も刃もちょうどいい重さで、バランスの取れた包丁だと感じました。（写真）ちなみに、貝印のシャープナーAP0308をためしたところ、借りてきた貝印の刃が鈍ったステンレス包丁は、トマトがコンマ数ミリで切れるくらいに効果がありましたが、この包丁は鈍りました。ので、研ぎ石を使った方が、快適な状態を保てるかも？しれません。コンマ数ミリのトマトを求めないのでしたら、シャープナーでも問題ないと思います。キャベツの千切りは綿級に軽いものができあがります♡（技術次第？