Posted By: MikeThis knife is probably the best knife in my kitchen. It's light and good for big tasks and small. It's quite big so it is great for large dicing jobs, cutting big pieces of meat, without bone! I accidentally cut into a small piece of bone and a tiny section of my blade is warped or bent, totally my fault and avoidable. Will sharpen out over time. Just don't use it for anything harder than meats (no bones), fruits and vegetables. It's a thin blade edge but I do not find it to be brittle. The tip is such a cool shape you can still work with small shallots and things. Cuts onions like a hot laser. It's really nice to look at too. Easy to maintain for a reactive knife, not even much patina forming on the exposed carbon area. Sharpens easy and maintains an edge through a lot of work. The handle is nice but not the nicest finish. Maybe some linseed oil if you are nitpicky. I can't think of anything else negative about it. It's just really big so not practical for all tasks but if you want something for dicing up lots of things in big quantities, this is it. If you want something more versatile, get the Gyuto version of this if they have it. You can't go wrong with either.
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