Is this Kitchen Knife any good.

Its a good knife :)

However its a carbon knife, and I guess you know about the steel :)
I assume you are a home chef? Remember in a household there are several users, and carbon knives needs more TLC than stainless :)

Knives are like cars, some enjoy your way of driving, some don't. All depends on how you use the knife :)
 
I don't like the price point for what you get with that knife.

I recommend Richmond knives for less expensive knives and stainless.

They have a fantastic price point, he makes blades in carbon and AEB-L and their AEB-L is one of my favorite steels. It's highly corrosion resistant, tough and takes a razor edge easily. It doesn't last as long as my Aogami Super Blue knives nor does it get to that hair-raising level of sharpness, but I can bring it to push cutting toilet paper sharpness in 30 seconds on the Spyderco sharpmaker after using it to bone a half dozen chickens.

I have several Takeda knives as well and they are insane. I have several knives from him and think they're the best value knife around in or out of the kitchen. I have a Gyuto from him that I've used at least three times a week for the last two years. I've never so much as stropped the edge. I can rest a piece of phonebook paper on the edge, blow on it and have it fall on the floor in two pieces. It's incredibly light but will halve a tomato with it's own weight. I digress...

I guess my advice is to look for less expensive knives for beaters and if you want something really nice don't settle for a $150 kikuichi when you could get a truly superb piece for $250-$300. You're not always going to want to use a knife that needs to be thoroughly cleaned and oiled after each use. If you want a really nice knife that kikuichi isn't it.
 
I agree with justsomedude :)

I have lots of knives, some stupidly expensive others are cheap. The ones I grab for the most at home is 120 to 180 lengths.
I almost never ever use my 240s or my 270s.
 
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