Top positive review
26 people found this helpful
Amazing knife--but not for everyone.
on June 12, 2011
This is an amazing knife. It was given to us by someone who got it new, but promptly cut themselves badly with it. They no longer wanted it in their kitchen as they considered it too dangerous.
As one who owns both diamond hones and Japanese waterstones for sharpening our kitchen knives and my chisels, gouges, and planes, I thought I knew what a sharp stainless chef's knife was. (Most our stainless knives lose a good edge fairly quickly--not this one--there is a huge difference in "stainless".) This knife with it's 16 degree bevel is so much beyond the rest of our knives that there is almost no comparison. As my wife can cut herself with a sharp paring knife--she is a bit "klutzy"--I have lovingly forbidden her from using "my" knife. I do not want to come into the kitchen and find she has accidentally lost pieces of her slender fingers in the stir fry. This is no idle comment...this knife will cut through meat like you cannot believe. The edge is so fine that it ought not be used on bone. Also, it requires plastic or wood cutting boards. The previous owner was a bit careless with this knife and bumped it into something hard and put a tiny notch (almost invisible to the naked eye) in the blade. If you want a truly amazing chef's knife, this knife ought to be on the short list. However, if you are clumsy with blades or just pile them in a drawer, think again. Also, if just anyone might be grabbing it and using it--be careful!