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sw126687
33
Apr 25, 2018
I've owned one of these for 7 years and it continues to serve me well even though I have more expensive knives in the block. I especially use this for tasks involving bones, such as splitting chickens, when I might not want to subject my other knives with thinner edge profiles to that task. It balances well in the hand and the textured fibrox handle provides nice grip even with oils or animal fat on my hands. Current price is the same as what I paid 7 years ago on another website, so the lack of inflation adjustments means it's an even better buy today. I'm struggling to think of a better first/only chef's knife for a beginner that isn't significantly more expensive. Many people who are more experienced (or more moneyed) still keep these around, which I think speaks well of their quality and durability.