Tojiro DP Gyutou Chef Knife - 8.2 Inch (Open Box)

Fit and finish are decent. Handle edges are not well beveled, but this can be taken care of with some TLC and some 1000 grit wet sanding (carefully). Size and feel of knife are great. Nice weight, balance. I really want to love this knife. The edge was not very sharp out of the box. For sure it couldn't keep up with my 8 year old Wusthof Santoku. So I'm wondering why. Full disclosure - I did not steel the knife nor did I read the instructions. Instructions should read: step 1 - take out knife. step 2 - cut stuff and be amazed. Maybe I'll break down and give them a look see. 2019 Update: This knife has LOTS of chips. If you baby your knives, this might be for you. If you want a workhorse, I don't think this is your knife. It failed to pierce the tomato skin when making a tabbouleh salad, even when dragging the blade back over the skin. That was disappointing. I chose this knife because I love a good value, and I love VG10 steel. My pocket knife is VG10 and I use it every day. The pocket knife, a Syperco Dragonfly, came razor sharp, and I keep it shaving sharp. This Tojiro did not come with a great factory edge like my pocket knife, and I'm surprised it didn't come that way. More to come. I will sharpen it, and I'll see what I see. Update 1: 3/26/14 - I read the instructions. There is no preparation required before cutting. It failed the paper cut test, which is perhaps the simplest test for sharpness of a knife edge. On more than one occasion, the cut just folded the paper over. Completely unacceptable. I get better factory edges with the Victorinox knives I've purchased. I spend about fifteen minutes and put a nice edge on it. If it holds its edge like VG10 should do, I'll bump up the rating. I am surprised such shoddy quality comes from a Japanese company. That's totally not in their DNA to send a product into the field which such poor craftsmanship.