I own a number of moderate to expensive Chef's Knives, and my interest was piqued by the pictures of this knife, and the exceptional price.IF it was all that it was cracked up to be. Well.for the most part, YES it was!First off, let's dispense with the idea that this is "Damascus" steel. It isn't, and neither is any other modern knife that makes that claim. Damascus steel hasn't existed in eons. "Damascus" today really refers to the engraved designs ON the blade that help to keep food from sticking to the blade while cutting. That being said, the embedded designs on this knife are truly gorgeous.and functional at the same time. The knife's handle is also a thing of beauty. Not just looks but functional as well.Ergonomics: This knife has clearly been designed by chefs, not just out of the blue. Handling the knife using proper holding technique (Claw method) is VERY easy on your hand. Other knives that are sharp and well-made unfortunately often have a design at the base of the handle that makes handling the knife over an extended period tiring and hard on thumb and forefinger. (My Kuma Chef's Knife is a classic example of a great, sharp, and properly weighted knife, but is tiring to use for an long session).While this knife is made in China, it uses high-grade Japanese stainless steel, and has a durable, long-lasting sharp blade. Easily sharpened if needed and deburred with a sharpening steel. Working with Onions, Carrots, Celery and meats has been with welcomed ease. The presentation box it comes in is cut out for the exact dimensions of the knife. A plastic cover is also included, but I would recommend a blade guard unless using a block.All in all this is exceptionally good knife that is both aesthetic as well as functional I put this right on par with my Wusthoffs, Victorinox, Mercer, and Kuma Chef's knives. You won't be sorry. Honest HIGH recommendation! A++
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