I purchased this knife years ago when I began to learn kitchen and knife skills. I found it an excellent tool for that purpose at the time,and particularly well-suited to comfortably learning to use a 10" chef’s knife (which is a size that may be intimidating to some novice users).



I don’t use it as much now since I’ve acquired a number of knives that are better-suited for specific tasks. But it still sits in one of my knife blocks and I use it when the need arises. And I’ve given this knife to each of my grown children as a good choice for learning to use a 10" chef.



Since I have fairly large hands I appreciate the substantial girth of the Fibrox handle,and my hands rarely feel sore after long sessions with it ...something to consider if you’re of the age where that happens more often (isn’t getting old fun?)



If you have smaller hands,you may want to consider a smaller size (the 8") that might have a more comfortable grip. That said,my daughter who has fairly small,slender hands likes this size.



Also,the Fibrox handle provides excellent grip,something to consider when you’re learning to use a knife this size and want to avoid misplaced cuts or injury,or you’re hands are getting often. I’m not sure I’ve ever used a handle that has more grip with wet hands than the Fibrox.





I think one has to evaluate the Forshner chef knife for what it is....namely,an excellent tool at a great value price for light to moderate use,which in my experience is what many,if not most,home users demand of a chef knife. A good number of times I’ve put it in my knife travel bag to take to friends/relatives,and had them say they would buy it after using it there.



And they did.

:)



I haven’t found it to hold to hold an edge for extended periods of times,so it may require sharpening after a few hours of cutting. If you’re learning knife skills,you need to learn sharpening skills,too,so isn’t it better to learn on a knife in this price range instead of a high-priced knife you might damage severely?



Sure,there are knives out there that will hold an edge longer,but in my experience,they have usually cost me more.



The performance has equaled a fair number of knives I’ve used in the $50-80 range.



If you’re looking for a knife in this price range to learn on,or use it moderately in your kitchen,I think you’ll be satisfied.



I know I am.



I give it 5 stars on evaluating its performance in comparison to other knives in it’s price range.

I recently purchased this knife because I needed a cheaper everyday chef’s knife for a new kitchen I am working in. I love the knife and have no complaints so far. The size is perfect for my style and the size of my hand,and the quality of the product far exceeds the price paid. My current chef who is a loyal Wusthof fan will actually steal my chef’s knife to butcher fish because he knows it is sharper than anything in his roll. Great product,highly recommended,and shipping took no time at all.

I have been researching the hell out of chef knives. I’ve read Chad Ward’s great book "An Edge In The Kitchen" as well as Cook’s Illustrated reviews and of course the various knifeknut sites. I have to say,I am proud of myself for getting this chef’s knife. Believe me when I say I was tempted by the Japanese gyutos. But this is really one of them,with the advantage of steel that bends rather than chips,and without the $200 and up price tag. Just the fact that this knife is included in testing against those says a lot in my opinion. I thought I knew what sharp was,but I didn’t until I got this one. Out of the box,it was sharper than my old Chicago Cutlery when it was sharpened on a Chef’s Choice 110. It was sharper than what I used in a BBQ restaurant during training (Dexter-Russell). This thing is flat-out badass. You think about the cut and it’s done (be careful with your fingers!).

You cannot beat what you get for the price. This knife can become extremely sharp with some care. It may not keep the edge as long as higher quality knife but a little touch up will bring it back. Its in rotation with masahiros,tojiros,kikuichis when i work. Only complaint is the handle. Like the material but i have trouble getting a really comfortable grip on it sometimes