Review on 🔪 ZHEN Japanese VG-10 3-Layer Forged High Carbon Stainless Steel Light Slicer Chopping Chef Butcher Knife/Cleaver: A Reliable 6.5-inch TPR Handled Cutting Tool by Ray Welchhance

As a professional chef, I use this knife every day for cooking and on the line. I use this knife for almost everything. Don't be fooled by the "lightweight slicer" name, this knife slices meat just as well as fruit and veg. The moment I took out the knife, I knew I had a Guardian. After 15 years as a chef and knife enthusiast I have tried more knives than I can imagine and this Zhen knife is far superior to all my others. I have had the opportunity to use many professional kitchen knives from different brands, from Shun, Henckels, Wüsthof, Global, Zwilling, Porsche, etc. The price-quality ratio of this knife cannot be beat. It performs as well if not better than a similar brand like Shun for a fraction of the cost. As for the details of this knife, everything is just perfect. The material of the handle held me through, even after I'd just tossed the salad with its oily dressing, the knife never slipped from my hand or moved. The knife cuts sharply immediately. Most knives, even those advertised as professional, need a quick sharpening before first use, but that's not the case here. A thinner angle on the blade results in a much sharper result, which is what every chef expects from a knife after all. In general, food tends to stick to the blade on cleavers because of the width. Zhen added a frost coating to part of the blade that allows food to slide right off the knife, saving a lot of time and making the knife safer to use as you don't have to touch the blade to remove the food after each cut. from that. The workmanship of the knife is also impeccable, many knives often have very sharp corners on the handle, which makes holding the knife close to the blade quite uncomfortable, but the sharpening has been carried out in full, which means that the surface is as smooth as possible and I have felt absolutely no discomfort even after using it for 8-10 hours straight every day. If you have any doubts regarding the cleaving knife, or the Zhen knives in particular, let me dispel those doubts. Larger knives are actually safer to use. The blade width is about twice the average width of classic chef's knives, which means that when cutting, the entire blade rests on your fingers, allowing for better control over the entire knife. This will prevent the knife from wobbling at the end of the cut. The processing of Zhen is first class and I would recommend this knife or any other Zhen knife at any time. With a little practice, you'll soon be cutting faster and more safely than ever before!