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

Most seam steel (often referred to as Damascus) knives use industrial seam steel because it makes it economically viable. However, the attached description of the Konoll knife states that it is still forged by hand. This isn't a Chinese company trying to imply they use Japanese technology, it's a Chinese tradition. What difference it makes to you is up to you, but the design looks a lot more handcrafted with rough blade parts and just one polished edge. The question often arises as to whether "folded" steel actually consists of several layers or is only indicated by the etched pattern. I can't say for sure, but all indications are that there's really hard steel in the middle surrounded by stronger steel, much like a taco (or sandwich). Rather than claiming 67 layers, it's only three layers and I'm not sure there's much of a difference in normal use. The shank is in the hex handle and does not reach to the end. It's hard to say if this affects durability, but the hex handle seems more decorative than ergonomic. However, this is also accompanied by a rather amateurish grip (putting the whole hand on the grip), which I have to thank myself for. A more professional way of holding a kitchen knife involves a blade while still providing a good grip. The mosaic rivet is pretty standard now, but it's still a nice handle decoration. It's supposed to be wood and I have to admit, it looks more like plastic. I have no reason to doubt the claims, but I'll report how I feel. (Maybe that's a good thing, since it seals the wood?) Like almost all knives in this line, they should be hand washed and kept away from dishwashers with harsh chemicals.