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Grandsharp Abalone Shell Chef’s Knife Review

Made in China by Grandsharp with Japanese AUS10 Steel

Features and Aesthetics

The Grandsharp knife features a handle made from abalone shells and a blade with a unique Damascus pattern. The knife’s imported Japanese AUS10 core provides a good balance of hardness, durability, and corrosion resistance, making it a reliable choice for kitchen use. While AUS10 may not be the hardest or most durable steel, it can still hold a sharp edge and withstand regular use.

Grandsharp Abalone Shell Chef Knife

Balance Point, Comfort & Grip

The Grandsharp knife has a sloped half-bolster design that provides a comfortable gripping option when you pinch the blade. This design allows your fingers to rest comfortably in front of the bolster without feeling discomfort. The point of balance is at the bolster, so the weight distribution shifts towards the handle which will assist you with the primary cutting motion of this knife style. The spine and choil are nicely rounded and the handle has extra contouring for a comfortable and secure grip. However, it’s important to note that the handle is made of smooth, transparent resin that can become slippery when it is wet. So if you have sweaty hands or can’t keep your knife hand dry, you may want to consider a knife with a different handle material like wood.

Grandsharp Abalone Shell Chef Knife - Balance Point

It’s worth noting that the mosaic pin on the handle is purely decorative, as it doesn’t go through the handle itself.

Grandsharp Abalone Shell Chef Knife - Mosaic Pin

Blade Profile and Sharpness

The Grandsharp knife has a chef’s knife profile with quite a pronounced curve which is ideal for a rocking motion.

Grandsharp Abalone Shell Chef Knife - Blade Profile

The blade thickness is around 1.8mm above the heel, and 1.7mm in the middle therefore the blade has a spine distal taper making the front and middle part of the knife thinner.

Grandsharp Abalone Shell Chef Knife - Distal Taper

The bevel is sharpened at around 15 degrees on each side, resulting in a thin and sharp edge that is also quite durable. While out-of-the-box sharpness was good, I did notice some inconsistency on the factory sharpening but more about that in the maintenance section.

Grandsharp Abalone Shell Chef Knife - Bevel Angle


The Grandsharp knife has a distal taper that gives different sharpness levels across the blade profile, allowing for more precise cuts when using different parts of the knife. The front part of the knife is narrower and thinner, making it easier to slice through softer produce without any drag. The layered Damascus pattern with feelable ribs also prevents some food from creating a suctioning effect. The knife’s distal taper and Damascus pattern prevent things like potatoes from suctioning to the blade, and the narrow and thin front part won’t create any drag, making it easy to go through an onion.

Grandsharp Abalone Shell Chef Knife - Damascus Ribs


Looking at the choil, you can see that the knife is thin behind the edge, providing an overall smooth cutting performance on multiple produce. It won’t split a carrot and goes through it smoothly.

Grandsharp Abalone Shell Chef Knife - Choil

Knuckle Clearance & Weight

The knife’s 51mm blade height at the heel and 28mm distance from underneath the handle provide enough knuckle clearance. At 244 grams, the Grandsharp knife strikes a good balance between weight and ease of use, making it ideal for those who want a knife with some heft but not too heavy. The rounded blade profile is particularly well-suited for a rock-slicing motion.

Grandsharp Abalone Shell Chef Knife - Knuckle Clearance

Edge retention

The imported Japanese AUS10 core steel used in the Grandsharp knife was advertised with a Rockwell hardness rating of 60 to 62. With this level of hardness, the knife is capable of holding a sharp edge for a long time, meaning you won’t have to sharpen it as frequently as some other knives. In my experience, the edge retention lasted around 6 months with regular honing sessions in between before needing to be resharpened on a whetstone. It’s important to note that while the AUS10 core steel has good edge retention, the sharpness of the knife will dull over time with regular use, so occasional honing and sharpening are still necessary to maintain its cutting performance.

Grandsharp Abalone Shell Chef Knife - Honing


The AUS10 core is relatively low maintenance due to its rust and corrosion-resistant properties, it can be easily sharpened using most whetstones without difficulty.

Grandsharp Abalone Shell Chef Knife - Shapton Glass #2000

However, I did notice some inconsistency in the sharpened angle which is also visible to the naked eye in the knife’s blade profile, including a flat spot at the front that required extra attention when sharpening to avoid flattening it further. Despite this, the knife was still easy to sharpen overall.

Grandsharp Abalone Shell Chef Knife - Flat Spot

Key Takeaways and Recommendations

For the price of around $45, the Grandsharp knife offers a good price-performance ratio, making it an attractive option for home cooks. The knife comes with a microfibre cloth and a plastic knife guard, which adds to its value.

Grandsharp Abalone Shell Chef Knife - Knife Guard

However, there are still some areas where improvements could be made, such as the consistency of the out-of-the-box sharpening and the roughness of the logo.

Grandsharp Abalone Shell Chef Knife - Rough Logo

Additionally, those with sweaty hands or who struggle to keep their knife hand dry may want to consider a knife with a different handle material, such as wood.

Grandsharp Abalone Shell Chef Knife - Slippery Hand

Overall, the knife is well-suited for those who prefer a rocking motion due to its round belly profile, and who are looking for a decently priced option. If you don’t like to rock with your knife then a knife with a straighter blade profile will be a better option.

Grandsharp Abalone Chef’s Knife 8.5 inch

Grandsharp Store:
Amazon NA

Whetstone Used:
Shapton Glass #2000

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Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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