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Product Description
Traditionally used by fisherman for cutting rope, twine, and fish—but often used today by barmen carving ice for specialty cocktails— the Makiri Hocho is an all-purpose blade with excellent utility. The 5.3-inch blade has a wide spear-point shape for piercing, slicing, and skinning Read More
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This piece is very nice. It comes extremely sharp and the steel patinas like genuine high carbon steel. I have not tried to scratch it for obvious reasons, but visually it corrodes like nice steel. The handle is solid and well fit, overall very nice. It can be fitted to a new handle if you do not like the maple, or if you bough it without understanding the cons of a maple handle. Those complaining seem to not know how to strop a knife, or seem to expect to be able to baton wood with this knife. If you use it for the intended purpose and take care of it, it is a very nice knife to have in the kitchen for the price.
This knife is awesome. It's like a mini katana. The wood is not treated with anything and its a pretty soft, so I immediately put some wood oil on it and it gave it a really nice look. I won't being using the knife much - it's just a desk decoration, but it seems sturdy enough should you actually put it to use.
Still haven't got a clue what I'm going to use a knife like this for lol but it seems well made.
The only things I'd knock it down for are actually pretty common things seen with Japanese knives, so I'm not disappointed, just can't call it a 5 star product:
-the blade is twisted in the handle just a hair. Not enough to notice in use, just barely enough that the handle and sheath/scabbard thing don't QUITE line up all the way around. My OCD is going to call for sanding if I don't re-handle it
-came with an okay edge, but not nearly as good as their Bunka. Again though, pretty common to see, and certainly not surprising at all, given the price difference
-for a knife marketed for kitchen use
--a) the handle is quite thick, and the sharp cutoff between the handle and the blade...it won't be very comfortable if you pinch, would probably be fine for those who grip the handle only
--b) the gaps around the blade, where the handle was drilled to accept the tang, are going to need to be filled if using with food. Or in any wet environment even, considering it's not stainless
Nit-picky details, but if you like the blade profile and the handle shape, and can properly take care of carbon steel, i'd say it's an easy recommendation at this price
The blade is excellent and came quite sharp but can be improved with stropping.
The handle is poor. Soft wood that is easily chipped and poorly fitted and the blade fits much too tightly.
I would not buy again.
The price tag on this way to expensive. Handle very cheap quality. I've done nothing more with this knife than remove it from the sheath the blade likes to slide out of the handle where the blade joins the wooden handle.. I would not recommend this knife to anyone. The actual blade on knife seems to be very sharp and decent quality but it doesnt stay together well with almost nonexistent use.
I really like the blade itself but I feel like the handle and the sheath leave a bit to be desired. When it was new the sheath was incredibly tight when new but now its gotten loose and its starting to split at point when the edge goes in. The handle was really rough but took some 220 grit sandpaper to it and some BLO and its ok now.