Kai Shun Kaji 9 Slicer

Beautiful knife, light weight but strong and can use continuously comfortably. Keeps its edge amazingly well and highly recommend!

Our son is a chef and this is a knife he wanted for a Birthday present. He thinks it's brilliant. Enough said.

I have been using a number of Japanese knives, in particular Global and Tojiro. This is the first time I buy a Kai Shun Kaji. Like many (I imagine!) I was put off by the price tag, which is twice as much as that of Global, for example. However I must say that the price difference is justified, for the following reasons:1. The knife is MUCH sharper. The edge is incredibly thin and sharp, truly razor-like. Neither Global nor Tojiro have that fineness and sharpness of edge.2. The knife holds its edge better. This is because the steel is much harder than both Global (Rockwell 59-60) or Tojiro (Rockwell 60-61). On the Kai Shun Kaji the steel is 63-64, and you can really tell the difference. This makes Kai Shun Kaji knives harder to sharpen too, but so far I haven't needed to do it (whereas I have to hone the Tojiro and the Global knives regularly).3. The finish on the blade is incredibly smooth. This is important because it means that the knife glides down when you cut with it. I had never experienced cutting 'as through butter' but this is what it is like when you cut... turnips (which are really hard!) with this knife! It's hard to describe, the blade just glides through, with very little effort. On the bread knife this makes even more of a difference as bread is quite 'sticky' and the resistance increases with each slice cut (I previously had a Tojiro Senku bread knife, so already a good knife). If, like me, you have a back problem, you will really appreciate the ease of cutting.4. The handle is very comfortable: Global knives have notoriously uncomfortable handles but this one just fits my hand. It is smooth, beautifully textured (Pakka wood) and feels just right. It is a little bigger than on the Tojiro and that makes it nicer to hold, even for someone with small hands like me.5. Finally, the balance of the knife is exquisite: Global knives are oddly balanced, all blade and little handle. That makes them feel heavy (front loaded) if the blade is long. Tojiro are the opposite, weighed in the handle. But the Kai Shun Kaji are perfectly weighed and this makes them feel very light in the hand even though they are heavy knives.The result: much less fatigue in the hands and shoulders, greater precision and perfect cuts. Prepping vegetables becomes a joy, as does slicing the roast!What more could one ask for? Well, just one thing to note: Japanese knives are incredibly sharp but they are not super-strong (compared to German knives). This is because a) they are sharpened to 15°, not 20°, and so have a thinner edge, and b) the steel they use is harder, but more brittle. So if you're looking for an all rounder that will chop through cartilage etc don't buy a Kai Shun Kaji (a Kai Shun would be less hard and so less brittle, Rockwell 60 liked the Global knives. But the best would probably be a Henckels or a Würstof). But if you're looking for something that will cut, slice, and chop non bony or cartilagey bits, then this is your tool. Just make sure you never put it in the dishwasher (the hot water and strong detergent would affect the carbon in the steel); also, dry it before putting it back on its rack.That's all I can think of... I hope that this is of some help.

Das Messer ist fantastisch und sehr gut verarbeitet. Schneidet wirklich gut. Einen Stern Abzug gibt es, da das Messer sehr teuer ist