Posted By: Matt GouldingI'm a professional, I've been Chef elsewhere but now I'm a line cook in a very, very busy James Beard winning kitchen that as you'd expect demands perfection. This knife is purpose built for what I need, which is no hesitation, fast, perfect cuts. I polish on a 6k several times daily, which is probably unnecessary but I'm anal, for less than a minute at a time total, and this thing is an absolute laser. I use it as my main for 50 hours in 4 days a week. It's delicate, you need to know that, I had chips within 2 days of use (but I suspect a coworker may have been an idiot with it since it hasn't chipped since) and I've already mildly tipped it on a drop after only a few weeks. However, you shouldn't drop your knives and if you're a professional you know you need regular maintenance anyway. The price is amazing for the performance, it'll break your heart when you realize the hundreds you've spent on other brands or styles can't brunoise shallots worth a damn compared to a knife like this. It's dangerously light, if you're used to heavier knives. It'll take a day or 2 to get acclimated since it's honestly scary, especially when you've cut your knuckles off a few times. Buy it, protect it, keep it sharp and you couldn't be happier. Just realize that maybe you should have specific knives for delicate tasks (and don't think I'm delicate, I'm a chopper not a rocker, my last kitchen required me to personally prepare and plate ~500 banquet meals personally, daily) because you love them, and specific knives for grunt work (slicing nuts for instance, I use a Shun classic 10" because it's a tank compared, and I hate it). Buy this knife if you work in a small kitchen where a long knife isn't ideal, need a thin blade, and tend to cut on the faster side. My Chef loves it, the cooks love it, I love it. If you're looking for a razor you've found it with this one.
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