Posted By: Zachary Stovall
- verified customerI purchased this knife 3 years ago and have found it to be the best chef knife I have used. The blade is very thin which allows it to cut through very stiff vegetables like squashes and carrots without making the vegetable cleave or break. The thin blade also allows the knife to be very light while still being perfectly balanced right at the end of the bolster. The edge retention is remarkably good, having used the knife on multiple cutting surfaces from new hard plastic boards to soft wood boards. While higher carbon steels can get micro-chips this knife's steel beautifully balances between hardness and flexibility. All around this knife is just beautiful and will make a great addition to any professional and amateur chef's collection.
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