Does the Matsato blade stay sharp long enough for daily cooking?

I don’t have personal experience with the ice hardening thing, but from what I’ve read it does seem to help keep the edge a bit longer than standard blades. For daily cooking you’d still probably want to touch it up every couple months, but that’s normal for most knives in this range. I know a couple people who use theirs as a go-to and they’ve been happy with how it holds up over time.

I cook most nights too and honestly it’s not something I’d overthink. The ice hardening probably helps a bit but even a basic knife needs a touch up now and then. As long as you’re not expecting it to stay razor sharp for months, it’ll be fine for daily use.

I figure most knives in that price range aren’t going to stay razor sharp for months on end, ice hardening or not. If you’re cooking every night, probably just expect to give it a quick touch up every few weeks and you’ll be fine.

I think it’ll be fine for daily cooking, the ice hardening probably helps a bit. It’s not gonna stay perfect forever but I doubt you’d notice it going dull that fast.

I’d probably just buy it and see. If it goes dull faster than you like, get a honing rod or something. Worst case you’re back here asking the same question in a few months.

I think you’d probably be fine with it for a few months before it really needs a proper sharpen. The ice hardening might help a bit, but I’m not totally sure it’s a huge leap over other stuff at that price. Most people just don’t notice when their knife gets a little dull anyway.

I keep going back and forth on whether the ice hardening makes a real difference or if it’s just marketing. I’d probably just get it and see how it feels after a month or two of regular use.