I love cooking and I only use two types of knives, either very big or about 8 inches long. This is my new favorite one. The blade is about 4 inches and the total length is about 8. It's made of three layers of high carbon and stainless Japanese steel. Pointy tip and sharp edge help to control slicing and dicing. Super sharp and very convenient. It is also corrosion resistant. It has matte and stain resistant composite handle. I love it and I definitely recommend.

Whether you're a beginner or a professional, Japanese knives are worth trying. With a total length of 8 inches and a blade of 4 inches, they are lighter than the western style knives which help reduce hand fatigue. These Japanese steel knives are made from high quality, razor sharp and super thin material. The blade glides effortlessly allowing you to slice and dice your food without frequent resharpening.

The 8" Chef's Knife – Professional-Grade Precision Knife for Effortless Chopping & Slicing

The Almost 4" Paring Knife – Precision Mini Knife for Peeling, Slicing & Detailed Work

Material The Table Knives: Glazed No Holder 4 Count Video Reviews