Review on 🔪 FineTool 8-inch Professional Chef's Knife - Japanese 7Cr17 Stainless Steel Vegetable Cleaver with Pakkawood Handle | Sharpest Cooking Knives for Home Kitchen and Restaurant Use by Brooke Johnson

I've looked at this before but it seems to have been removed. I take knives seriously and this has become one of my top 3 favorites. I am 78 years old, my hands are damaged from arthritis and accidents. With age, the optimal angle between the blade and what needs to be cut has changed. Aside from the special occasions of boning, butchering, slaughtering, etc., I now use a curved forge blade fit for butchering musk oxen, a $300 Wusthof 6-inch chef's blade, and this 8-inch chef's blade. My only gripe concerns the frankly silly pseudo-damascus ornamentation on the blade. I have a real damask in my collection, there is no such thing and it doesn't matter. It is perfectly balanced, has a perfectly tapered grip and holds a sharp edge very well. (I always sharpen with a graded line of diamond stones set with a superb waterstone I inherited from my grandfather decades ago.) The surgeon may need a sharper blade, but cooks will find the edge of this blade inadequate.