Japanese Masahiro's Stainless-steel Chinese Kitchen Chef's Knife Ts-201

Super sharp

I wound up returning this knife as it didn't suit my needs, but I'm writing this review since the provided information is scant.The listed dimensions are inaccurate. The blade is 175 mm long and about 3 mm thick at the spine, with no (distal) taper from heel to tip. The blade is evenly-ground and somewhat convex, with minimal machining marks visible. It is thick behind the edge compared to slicer-style cleavers, but that same thickness should make it robust enough for the sort of rough use that would mangle a thinner blade (such as the Masahiro TX-103). The tang extends about halfway into the handle. Handle finish is normal for a Japanese knife in this price class. The rivets were flush and the wood was smooth and sealed, but there was a gap along the bottom where the wood protruded beyond the tang that might annoy some people. If I had kept this knife I would have probably filled that gap with epoxy and never thought about it again. The spine and choil are not finished and would benefit from some rounding.The steel should be as good as the MBS-26 in other Masahiro knives (including Spyderco's kitchen line). MBS-26 is comparable to VG-1, Gingami 3, and 19C27, and is a more sensible choice than VG-10 for the intended use of this knife (as it should be more difficult to chip).