3071 Chefs Knife 12", High Carbon Stainless Steel

I put my own edge on with water stones as I am fussy so I cannot say what its like out of the box (I remove the bevel for a finer edge. More prone to chips. But this knife seem to be more resistant to them) . I bought it in case my Global G17 breaks, so I can compare it to that. To put it short this knife is amazing. It was still razor sharp after a month of heavy use in a busy professional kitchen. The harder steel edge is more harder to sharpen but holds a much finer, sharper edge for a lot longer. I probably could have used it for 5 weeks or longer. The Global isn't as sharp and lasted a week before needing sharpening. The handle isn't as comfortable as the Global, the balance is pretty much the same but the blade is far superior. So good the I.O. Shen is now my main knife and I am no longer such a Global fan boy. The Global have better handles and better if your hands get sore after a few hours of usage. But if you are using a knife for that long the I.O. Shen's blade would be more suitable for you. Cons: If your using a polypropylene or wood chopping board and have just sharpened it it seems to dig into the board wrecking them quickly. If they are not your boards it doesn't matter :D

You can spend a lot of money on kitchen knives and these aren’t cheap but they are some of the best steel and heat treat and geometry of any knives I have ever used for their intended purpose. I have several and they are better than my wusthofs my zwillings etc. these are good enough to hold their own against some custom makers and that’s saying something. You get what you pay for most of the time, here you get more. Highly recommended from a steel and food nerd!

Whoever thought you could get excited by knives - but I am!! Always had "high-street" knife blocks before, but decided it was time to invest in some good knives. After looking around the Good Food Show, and holding various makes, I O Shen became the one for me. It sits nice in the hand, a nice weight, and OMG how it cuts! Potatoes cut like warm butter, carrots without effort, but the big test of course in onions. It slices through so cleanly there are very few fumes to induce those onion-tears (which is actually caused by crushing the onion layers, so the sharper the knife, the fewer fumes) They also wash nice, anything clinging to it slides straight off, and they dry to a nice polish - just dont put them in the dishwasher as it will dull your blades. They may appear to be expensive, but you'll find you only use two or three, and if you look after them, these knives will last a lifetime

This isn't my first I O Shen knife & the reason I bought it was because of it's high quality blade. It stays sharp longer than most & looks great. One tip for you though (and this goes for any decent knife), don't use it on a glass or pyrex chopping board or you'll be sharpening it every five minutes.

I work in a commercial kitchen and use this knife for everything. I’ve had more expensive knives and cheaper ones but this is definitely my favourite. Using a diamond steel after every use keeps the blade sharp with very little effort compared to some harder steels and the weight and balance make it ideal for regular use. Bought one for my brothers birthday and he loves it too. Fantastic item and fair priced.

Just got this and a Tojiro knife. I thought just having 2 good ones is all I would need and think it is. I thought it would be a smallish knife but is actually rather large. The handle is large compared to the knife, but I have to say it cuts like a dream, it could be sharper and will be but for now it does a great job. It has a nice build quality, maybe not a good as the Tojiro but then it is quite a bit cheaper. The blade is quite slim for the size of the knife but that does make it easier to cut through things. For the price I think it is a great knife that will hopefully provide years of wear and tear. Now to just make sure I never leave it in water and always clean it after use :)

Great delivery speed of this very sharp and quality knife The only criticism would be the depth of heel to handle leaving little room for knuckles otherwise very impressed with this knife

I've had this knife now for a good few years and it has kept it's edge up until now but normal steels just don't cut it, a whetstone is the best way to go, or an industrial sharpener. All in all though a very good knife, good weight evenly balanced, nice handle holds well. Would recommend.