I like this knife a lot, for two main reasons. First, I like the shape of the sharp edge, which allows a comfortable rocking motion for chopping, while also working well for slicing. Second, I like the wide blade: I can turn the knife on its side, slide it under the chopped food, and transfer a large amountto pot or bow. This is similar to a Chinese chef’s knife, but that knife has a straight cutting edge, which does not work so well for chopping and mincing, though it’s fine for slicing. The Chinese chef’s knife also has much more metal toward the tip, since in that knife the top edge remains straight until it drops at right angles to the point, whereas this knife’s has a slanted drop from top edge to point, making the knife somewhat lighter and easier to manipulate.
The knife also arrived with a very sharp edge, but of course in time that will dull with use and require resharpening (though I can coax it along for a good while with a steel). That is true of any knife, but I think this knife will be easy to sharpen. I like that the blade is stainless steel, which simplifies care for the knife. The handle is comfortable for a thumb-and-forefinger grip of the blade.
