Review on Ytuomzi Chef's Knife: 8 Inch Professional Knife with Ergonomic Handle, Ultra Sharp Blade made of German High Carbon Stainless Steel by Tyler Kota

I dried my roast overnight and seasoned it nicely in the morning. 3 hour roast. I messed it up. I forgot it existed and it sat there for 6 hours. He took it out, the pan was black with burnt fatty oils. The roast is overcooked. I took it out and tried to see if it could be salvaged by digging through the dried flesh with my fingers, but I couldn't see it. The meat was like a brick and not tender at all. I was heartbroken I wasted 3 pounds of juicy, fatty meat. On a whim, I decided to use my new Ytuomzi Santoku knife to slice it open and see the inside. I was overwhelmed as I barely pressed the knife, slicing through the fleshy rind like a hot knife through butter. I couldn't believe how easily it passed, plus my heart sank. The meat was still good! It was still juicy and tender inside! I was so happy to be able to salvage it that I immediately began slicing thinly, with little effort, like a knife slices a roast with ease. as abruptly as I toss the slices back into the oven. Thank you Ytuomzi for making a knife that saves overcooked roasts from the garbage!