Hatono SPG STRIX Damascus 8.25" Kiritsuke Gyuto

Quick note: I haven't cooked with this yet, so this is fit and finish only.

The 2mm spine makes it thin for a 210 without being fragile-feeling, and the balance point sits about 1.5" forward of the ferrule, so there's a little weight out over the blade rather than in the handle. It wants to fall through food rather than sit there.

Two things about the profile I like. The 50mm at the heel gives good knuckle clearance and enough blade face to scoop off the board. And despite the kiritsuke name, there's a bit of belly toward the tip. A lot of kiritsuke profiles are dead flat, which is fine if you only push cut and irritating if you don't. This one gives you a little curve to work with, though at 65 HRC I'd keep any rocking gentle. For myself, I'll only push cut and slice with this.

Lastly, the finishing. Just look at it. Probably the prettiest knife in my rotation, and I've got a few.

SPG STRIX is quickly becoming my favorite cutlery steel because of its insane edge retention while still being surprisingly easy to sharpen.

I normally prefer subtle aesthetics over highly polished, flashy knives. However, this knife is very well done. It is beautiful without being over the top, and the finish complements the knife rather than distracting from it.

I own knives made from SPG STRIX by other manufacturers, and the fit and finish on this knife is better executed than the others I have used. The spine and choil have a feel that reminds me of my Yoshikane knives. It is comfortable in hand and does not become fatiguing during longer prep sessions.

Overall, this knife combines excellent steel, very good ergonomics, and unusually refined fit and finish. It has quickly become one of my favorite knives to use.