Review on 🔪 Cangshan Thomas Keller Signature Collection 3.5-inch Paring Knife - Swedish Powder Steel Forged, White by Heather Johnson

I use this knife in a professional setting to cut pork chops for portioning and packaging for later use. Immediately after picking up this knife, I immediately noticed that the chipping area was very sharp, so I took some sandpaper, sanded it and stone sharpened it as usual to get a fresh edge to reduce the likelihood of micro-chips to reduce. For those affected, the tariff advantage was fine; Definitely usable, although not up to my standard of sharpness. Another small note I have is that while the handle is ergonomic; During actual use it did not lay flat on its side on my cutting board compared to my other Mercer Renaissance paring knife I used due to the curve in the handle. I've since learned to take extra precautions to make sure it's in a safe place, out of reach of prying and unsuspecting fingers while I'm working. The steel held up well; I usually sharpen it with a ceramic rod and then finish with a 1 micron diamond coated leather band, and those two things alone will take the blade from sharp to "awfully sharp" in a minute or two. The steel is admittedly unfamiliar and alien to me. I've used some of the best super steels from HAP40, Aogami Super to VG10 and Misono Blend. This steel seems to last the blade longer than I can tell from usage compared to my Mercer Renaissance paring knife I used which was a custom X50CRMOV15 and has the same comfortable hand feel as you file and round cold ones zones