Chef Knife

If you're a fan of the YouTube creator making these tools, I doubt that you need to hear my opinion on this but if you are not familiar with the creator who makes these tools then this review is for you. The knife is CRAZY quality for the price. He really COOKED (good one huh) with these knives. The handle is such a fantastic shape that fits in your hand nicely. The blade is large, sharp, and will keep its edge for quite a while. Completely easy to clean and dishwasher safe. Being high-carbon German steel, its made of about the same stuff that Wusthof knives are made of, which means it will last you quite a while. A quality knife is not based on how sharp it is out of the box, its how sharp it remains in 6 months and having quite a few of Babish's knives already, I can attest to the fact that they wont need to be sharpened but once a year. Incredible product, appears to me that years of research went into the creation of the knife.

By Bill Marsano, independent product tester and home cook. Anyone interested in value for money should consider this knife for its high quality, Japanese style (although it’s made in China) and impressively low price. I bought one for myself and another, later, as a gift. Both arrived very sharp out of the box and have stood up well to use by conscientious home cooks. (I have since bought and been pleased by Babish’s “Clef” and Santoku.) All are made from 1.4116 stainless steel, one of the cutlery industry's standard steels because of its stain-resistance, durability and ease of cleaning and honing. Edge retention is very good—treated well, the knives will stay sharp far longer that ‘bargain’ blades made of softer steel. Please note: a couple of fear-mongering reviews claim that the knife is dangerous because it is so sharp and has no bolster. This is ignorant nonsense. First, if you have used only very dull knives, you will need to go slowly with this or any other sharp knife. Second, the heel (back end) of the blade is perpendicular to the cutting edge, so your hand cannot slide forward onto the cutting edge--period. Bolsters may aid balance or be relics of earlier forging technology, but they are in no way safety features. No Japanese knives have bolsters because they interfere with sharpening and prevent use of the pull-cut technique. (Zwilling, Wusthof and other leading brands offer both bolster and no-bolster models). To keep your knife sharp, use a “steel” or “butcher’s steel” (a.k.a. “honing rod”). A good steel (not ceramic or diamond-coated but all steel) will cost more than the knife (See Amazon’s 12” Zwillings) but will save many times its cost (and inconvenience) in professional sharpening. Learn to use it from your butcher and some online videos, and use it OFTEN.—Mr. Marsano steels his knives after every use. None has ever been sharpened and some are a decade old. He uses only no-bolster knives and still has all the fingers he was born with.

I'm a bit of a knife nerd. I'm not gonna be that guy that lists all my knives, but suffice to say this is on the board with some pretty premium cutlery. Here's why I adore this thing: Oh, quick note before starting. Get a sharpener. No kitchen knife stays sharp forever and a sharp knife makes a world of difference. Remember, at the end of the day all a premium knife does is stay sharp longer. If you just get good at sharpening this could be end game. I recommend the King double sided whetstone, and watch the Adam Ragusea sharpening video. And practice! Alright, why I love this knife! - Room For Growth Even if you upgrade later, this can stay in your collection to ram through joints or hammer through a hard squash when you'd feel bad doing that with your other knives. Or when you just want to do a quick task and put the knife in the dishwasher, you can! No exotic wood handle to shrink or high carbon steel to discolor! - Serious Geometry: This knife is well balanced and it feels great in the hand. There's no heal (where the bolster extends all the way down to the back of the blade) so you can easily sharpen the whole thing with a single whetstone. - Guest-Proof It lives on the magnet board next all my others. When guests come over who don't know how to treat a knife I can hand them this! It doesn't feel like an insult because it's still a serious knife and I keep it razor sharp so it performs beautifully. But then I can watch them cut a sandwich directly on a stoneware plate without even one tear rolling down my cheek! Just chuck it in the washer, sharpen again, and back it goes. - Excellent Durability It's a soft steel so it doesn't chip and it sharpens easily. Bit of a plus or minus here, but if you have a real knife like this you should also have a sharpener. There's really no task this thing can't do.

Feels stable, sharp. Curved on sides where blade meets handle, so can easily clean the area. Good value, comfortable for the knife that is used daily.

سكينة جودتها رائعه جدا و تستحق سعرها

Very sharp.

Right out of the box the weight and grip felt perfect in my palm(hold the knife like shown in image). The sharpness was a bit dull out of the box but after sharpening it with a whetstone it felt like a hot knife slicing through butter sharp. The quality is top notch and you can tell that by the sound of the blade when it's tapped. After a year of usage I could chop like a pro and I've decided to keep it till it lasts. If you are not careful enough it will slice your skin like a surgical knife and I've had few bad nicks in my finger because I wasn't careful enough. If you want a premium knife go for it, but make sure you have a whetstone to shapen it and not the cheap kind.

Gostei muito da faca!! Bem acabada, corte excelente!

Muy filoso, ligero. Ya lo he usado varios meses y sigue con muy buen filoso.