This is an excellent high quality German steel forged chef's knife. Sure, it's put together in Taiwan but the materials used are quality. I cook a lot and I can tell you that the more you use it the more you love it. For me the only two knives I seem to use now are this knife and the Mercer Genesis Santoku and NOTHING else, save the occasional paring knife for peeling. Balance is excellent and the material in the handle is easy to grip even after all kinds of gunk gets on it. As long as you keep the knife honed it performs admirably. I like the length of the 10", for some it's a little too long but for me it works great and allows you to cut long vegetables lengthwise with ease. All in all this is a great bang for your buck knife and I can't recommend it enough. Those with smaller hands may opt for the 8" version. My wife says this knife is too large and always reaches for the Santoku which is another excellent knife.
Nice product for the pricerange. Has a solid weight but doesn't feel too heavy (for a 10" anyway). Grip is very nice and does not slip at all when wet. For most people it will likely be a perfect do-it-all Chef's knife, as long as you are comfortable handling the extra length. You get used to it quickly.
I am a line cook at local restaurant and I mainly use this knife to cut vegetables. It's a very nice knife for the price. Large bolster provides comfort during long, excruciating prep work, and the nice weight also helps cutting vegetables easily. However, that being said, the edge on this blade only holds about a week. I have to sharpen it every week using my 1000/6000 whetstone because the edge just gives out. Comparing to my Tojiro DP Gyuto, which holds an edge extremely well and I only have to sharpen it once a month, it's definitely a letdown.
Then again, I usually have to prep 25 lbs of carrot, 35 lbs of celery, 50-100 lbs of onion, 50 lbs of broccoli, 50 lbs of cabbage, 25 lbs of green bell peppers, and 10 lbs of green onion, so it might just be the sheer number of items that I have to cut giving this knife a hard time. While I don't regret purchasing this knife, if I knew it would give out much easily compared to VG-10 core knives, I would have definitely purchased more expensive knives such as 10.4 inch Tojiro DP Gyuto or 8 inch Zhen 3-Layer Chinese slicer.
So, if you are either a chef or cook in a small kitchen or experienced home cook, this knife can definitely provide lasting edge and comforting grip for you. But, if you are in a position where you have to do heavy-duty work, I would invest 40 more dollars for better knife. While the initial investment might be more expensive, it would definitely save you a hassle of maintaining your knives.
I purchased this knife about 6 years ago along with an 8 inch chef knife, they're good at keeping an edge for a while even with a sharpening steel; looks great and has very good balance. I presented my boss with the ten inch knife after he used it during one of our xmas parties, since then I had only sharpened that knife 4 times in a lapse of 4 years and he loves it. I too swear by it and I'm planning on purchasing some more in the future.