Review on 🔪 KONOLL 8 Inch Chef Knife - 9CR18MOV Handmade Clad Steel, Ebonywood Handle - Gyuto Kitchen Knife (8-Inch) by Kristine Carrillo

This Chinese Konoll knife is said to be hand forged, not machine forged. It has a uniquely patterned blade reminiscent of expensive Asian knives. Many of the more expensive patterned knives on the market are made from multiple layers of steel stacked on top of each other. The layers have different metal compositions to maximize hardness and toughness. In fact, the layers in some knives have up to 300 layers that are welded together by heat and forging. Although this knife has an intricate pattern, it is made up of 3 layers of metal: a hard core surrounded by sides of softer, stronger metal. Good hardness resists scratches/dents and hardly bends. I tested how much this blade flexes compared to the professional knives I have and it is very similar to a cheap 20's blade which can flex quite a bit. The problem with knife hardness is that it reduces "hardness" (making them more prone to brittleness or eventually even chipping/cracking). Be careful with your knives, don't bang them against objects in a drawer, sink or especially in the dishwasher, then they will last much longer. If you are interested in more information on this, search for 60-62 HRC. The sharpness of this knife out of the box seemed pretty sharp to me. It's definitely better than a beginner's knife. Because the metal in this knife is very hard, it's relatively difficult to sharpen, but once you do (the docs say it has a 15-degree edge), it holds that edge pretty well. Based on the type of steel used for sharpening. Make this knife, it will resist rust and corrosion well. That means it doesn't need to be cleaned immediately after use. (Although I still recommend it). The Conall knife has a "tsutime" (Japanese for "forged") pattern on the top of the blade. Unlike santoku knives, which have hollow "grantons" (small indentations about every 1 inch at the bottom of the blade to prevent sticking to the food you're cutting), the embossed indentations on the blade serve the purpose Blade only decorative patterns. The holes on the blade are too high to prevent food from getting on it. The description of this knife states that it uses vacuum heat treatment. This removes oxygen and replaces it with an inert gas, increasing blade strength and removing oxidation. Speaking of finishes, the embossed pattern is treated with a black oxide coating. I personally think redaction looks better on a product listing than it does in person. I think it's too much in real life. The handle is said to be made of African ebony. It didn't have the grit of my Wüsthof Blackwood knives and this Konoll polished and looks very nice. Not sure what to do with it - maybe there is resin on the outside of the tree? In any case, wood requires more maintenance than other handles. Do not put these in the dishwasher. Wash and dry immediately (and do not soak!) to avoid tearing/puckering). Wood has the advantage of having naturally antibacterial properties. The knife is well balanced in the hand and has just the right weight. With the rocking motion typical of a chef's knife, it's great for cutting meat and vegetables. When sharpened, it effortlessly cuts carrots and other hard vegetables. Out of the box (unsharpened) it's so-so - better than a cheaper knife, but you still have to use some force. I find the knife a bit awkward to use due to the shape of the handle (a seven-sided thing that I find strange compared to regular knife handles). I like the thinner knife handle - Z, but that's a matter of personal preference as my teenage son and husband prefer this wide handle to feel in their palms. The blade doesn't seem to reach the end of the handle (but I'm not sure). I put a little bit of glue on my knife at the junction of the handle and the blade. The rivet in the handle doesn't really bother me. While it looks decorative and cool to many people, I personally find that it cheapens the look of the knife. Love the fact that it comes with a sheath (blade guard) that covers the entire blade. This means it can be kept in a drawer when you don't have a pad or run out of space in yours. What I love about this knife: 8" is a really great size for a chef's knife; a thin blade angle (15 degrees) that makes it easy to cut into small pieces - the knife is lightweight and doesn't cause hand fatigue - it's for the Price relatively sharp. I have to press harder than professional knives, but it's good value for money. What I don't like: - I don't like the shape of the handle. It's a heptagon (like an octagon, but with seven sides instead of eight ). This knife does not appear to have a full tang (meaning the steel extends to the end of the handle) and is therefore less durable. Do not attempt to cut something very hard with it, such as bones or frozen food as you could chip the blade.Overall this is a pretty good blade for the money.I would buy this as a gift for a home cook who likes the look of oriental knives.