Posted By: JohnThis is one of the first knives I bought once I had a couple years under my belt working in restaurants. I didn't have a lot of money and wanted to get the most out of what I could spend. This knife was absolutly perfect for that. Light, nice to look at and fairly sharp right out of the box.
But after having it for a number of months (and now a number of years) I really feel like the knife has some flaws that make it difficult to use as a primary chef knife. For one, as you can see in the video, it is flexible, but I personally think it's TOO flexible. Couple that with s steel that feels awfully soft and seemed to be in need of constant honing, it started to become rather annoying to use in the long run. I still have it and use it every day. I'm looking forward to upgrading myself when the time comes (soon, thankfully) and fully understand that my issues with this knife can easily be the knife and I not being right for each other. But in general I think this is a good starter knife, but those who really need a work horse of a knife may fine the constant attention you need to spend with it to be a little more than you bargained for.
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