Giesser since 1776, PremiumCut, The Wolfpack, German Chefs Knife 8 inch - Rock n Chop Knife, BBQ boys knife, Chopping knife for meat and vegetables

I didn't expect to use this knife as much as I do. It has become my go-to knife for butchering the fat off of pork chops, beef roasts, and chicken breasts prior to cooking. It doesn't have the scallopped surface so you can get that suction effect when slicing potatoes or carrots, so I tend not to use it for vegetables or fruits that may stick to the blade. It has a solid feel, heavy, but well-balanced. It's a nice piece of steel that holds its edge well. A few passes on the sharpening rod keeps that edge ready to go. i've been impressed with how nice it hones up back to its original edge. Personally, I would prefer more of a Chef's knife angle as opposed to the extreme rocker shape at the tip. But that's personal preference as I rarely do a rocking cut.The handle has an ornate decorative design that provides a nice slip-proof grip. The handle is not domed which I like because it sits fairly stable when the knife is on its side on the chopping block. One thing I hate about my Henkels knife is that the blade can spin too easily when it's on it's side. Great if you want to play spin the bottle, but dangerous if you bump the handle and have that knife edge spinning toward you on the cutting board. This knife does not have that problem.The only major complaint I have is that the bolster where the handle joins the blade has some pretty hard edges around it, resulting in some sharp corners. If you are holding the knife properly (i.e., not with your hand wrapped entirely around the handle, but overlapping the end of the handle where it meets the steel) the sharp corners of the handle are a bit bothersome on your thumb and index fingers if you are doing an extensive amount of cutting. Kudos to the designers for putting a small cutout where the blade starts; this keeps the business edge of the blade safely away from your flesh. However, if they would have just rounded those bolster corners down a tiny bit, it would be much more comfortable and the knife would have gotten 5 stars all the way around. But this is still a nice knife and I can see how it would be useful for those who want to shred a barbequed roast.

I am not a knife expert. I don’t know anything about hardness scales or angles or anything else of that nature. But I am a bit of a knife collector. I spend a lot of time in the kitchen, and having a good knife is so important. This knife is nicely weighted but not so heavy that it is cumbersome to hold. The texture of the handle feels nice and secure in the hand. I’ve used it to cut firm root vegetables without any problem, as well as to chop other things (onions, peppers, meat) and it works nicely and was sharp out of the box without requiring any sharpening. The rounded blade is great if you’re one who rocks your knife, and while I’m more of an up-and-down chopper, this knife rocks smoothly and I’m becoming accustomed to the motion required to successfully chop. The knife is gorgeous and kind of looks like a weapon a ninja would use (I think ninjas use weapons).The knife is priced higher than some, but if you are looking for a good knife that looks like a piece of art, this is a great choice.

This knife is well-made but it's not the best I've tried. I have other knives that are sharper and/or more comfortable to hold and only cost half of what this costs.This knife edge is sharpened at a 20 degree angle, which is noticeably less sharp than the 14 degree angled knife I was using before. The balance of this knife also favors a pinch grip, but it's actually extremely uncomfortable to hold this way because the cellulose handle protrudes out onto the blade instead of smoothly sloping down into it. I find that I have to grip the handle further back, away from the point of balance, and this causes more hand fatigue.The design of the blade is attractively unique and looks like it favors rock chopping. But, it works just as well for other cutting techniques as well. The blade is corrosion resistant and the 20 degree angle is still sharp, but not the best.*Update* after 2 weeks of use the knife totally rusted on me, so I guess it's not that corrosion resistant after all. Honing the blade with a honing rod is troublesome as well because of the unique curved shape. My old knife of 2 years hasn't even rusted yet, very disappointing.