Chinese chef's knife, Sekikanemura, used and sharpened. Although it hasn't been used much, it's a used item with scratches and dirt. I sharpened it before listing, so it's ready to use. I used whetstones from 400 grit, then 1000, 3000, and 8000. I sharpened it at an angle of about 30 degrees total, with a 5:5 ratio on the left and right sides. Chinese chef's knives are often used to chop through bone-in meat, but that's usually done with knives that have a thick and heavy blade, so it seems difficult with this particular knife. Of course, you can chop vegetables like bamboo shoots (called "zhí qiē" in Chinese). The blade edge has a curved shape. The steel seems to be general stainless steel. The thickness is a bit concerning, but if you can get through it, it's hard enough to be sharpened with a slit-type sharpener. However, it's a Seki knife, so I don't think it's a bad one. I sharpen knives as a hobby, so it's not perfect. Please be aware that there may be sharpening marks. #ChineseChefKnife #Sekikanemura #SekiCutlery