[Tom_Craig]

I’m looking at the Matsato as my next daily knife but wondering how often I’d actually need to sharpen it. I cook most nights and don’t want something that goes dull after a few weeks. Anyone know if the ice hardening thing actually helps with that?

[Emma Reads]

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.

[Mike Reynolds]

Honestly I’ve been using one for a few months now and it’s still fine for daily stuff. Not gonna pretend it never needs a touch up but it’s not falling apart after a couple weeks either.

[JSmith]

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.

[Rob C]

I mean it’s a knife, not magic. It’ll go dull eventually like everything else.

[Sam Reads]

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.

[Khan]

I haven’t tried the ice hardening myself, but I think it’s one of those things that helps a little around the edges, not a total game changer. For daily cooking, you’ll probably still want to hone it every now and then. It’s not like you’ll be stuck sharpening it every week, but don’t expect it to stay perfect for months either.

[RyanT]

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.

[AnnaK]

I’ve seen a few people mention it holds up pretty well for everyday cooking, so I doubt you’d be sharpening it every few weeks. The ice hardening might help a little, but I wouldn’t expect it to be a miracle worker.

[Tessa Lane]

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.

[Tom in NYC]

I’d be more concerned about how often you’re actually going to bother sharpening it than how long it lasts. Most people let their knives get way duller than they think before they do anything about it.

[HarrY]

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.

[M_Ortiz]

I’ve had mine for a few months and it’s still doing fine for weeknight dinners. Ice hardening or not, I’d say just use it and see how it feels for you.

[Jess Carter]

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.

[Maya Singh]

Honestly, I’d probably just grab it and not overthink the ice hardening. For daily cooking, most decent knives will last a good while before you actually need to pull out a stone.

[Tom_Craig]

Appreciate the thoughts everyone. I think I’ll just pick one up and not overthink it. If it needs a touch-up sooner than I’d like, that’s just how it goes with daily use.

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