Eden Kanso Aogami, Chef's knife 20 cm

I purchased this knife close to three years ago, so my review comes with a good amount of experience. Let me address the elephant in the room. Do not purchase this knife if you are not willing to live with patina or even some rust forming from time to time. The Blue steel resists rusting to a certain degree, but it's best to wash and immediately dry the blade. The handle seem to be reasonably water resistant and has only slightly desaturated in color. Another thing to consider with carbon steel knives is the transfer of a slight metallic taste (Usually when cutting acidic foods). For me this is not noticeable. With that out of the way I can freely praise the knife performance. From the extremely thin grind to the blade shape and ergonomics. The Kanso cuts like a dream and holds it's sharpness for a very long time. As long as one cuts carefully, to avoid twisting or chipping, this knife will serve it's purpose for a very long time and with minimal sharpening. The sharpness can usually be restored just by stropping or a few passes on a fine whetstone. The thin blade makes for an easy and fast sharpening experience. Lastly, even when the knife cuts decently well due to the aforementioned thin geometry.

The trained eye will recognize a Shiro Kamo knife when it sees one ;) Good knife, good value.

Recently purchased this knife. After using it for less than 2 months a piece of metal chipped off the edge of the blade. This knife was only used to chop herbs and to portion boneless meat and fish. Despite this the knife chipped. I contacted customer service to see what can be done to sole this issue, however I am still awaiting a response. This is very disappointing as I have spent aconsiderable amount of money on this product and expected better.

after second wash the knife has visible corrosion on the both sides of the blade