This Chef’s Knife Is As Sharp As It Is Gorgeous

So it’s a good thing that the Daimyo is sharpened to an 8- to 12-degree edge out of the box, whereas the aforementioned Victorinox Fibrox (which again, is very good) opts for a 15-degree edge. And indeed, this thing slices through just about anything like it’s soft butter. I could cut through a squishy tomato with hardly any pressure. I chopped up a pork shoulder and trimmed the fat with total ease. And I even used this onion dicing technique, which really can’t be safely done without an incredibly sharp blade, and had an easier time than I’ve ever had with any other blade, including the Mac.

The Kyoku Daimyo is built around gold-standard Japanese VG10 steel core (though it is assembled in China), which should hold an edge a little longer than the Mac’s slightly softer proprietary steel. On the flipside, that means it’s a bit more prone to chipping if you throw it in the dishwasher (please don’t do this) or use a hard cutting board, though you’re unlikely to damage it on a good, soft butcher block. The most striking thing about the steel, though, is just how gorgeous it is. Polished to a mirror finish, you can see every gorgeous ripple, like a Valerian Steel sword from Game of Thrones. It’s stunning.

And that quality carries through the rest of the knife, which surprised me a bit for a blade with relatively few reviews on Amazon. The G10 resin handle, while not wood like Mac uses, looks (and more importantly feels) fantastic. The knife is well balanced and comfortable to use, and a bit heavier than I expected (which is a blessing in some cases, but a curse in others). It even comes with a great sheath that’s open on one long end for easy access, and lined with a striking and protective red felt.