Since I've been cooking more and more often lately and most of the knives I've owned have been consistently blunt, I've decided to buy my signature chef's knife (note that I'm homemade). best) an amateur chef and I mostly preferred the standard stainless steel knife because it looked cool.) This knife is pretty darn cool, but it has a few minor flaws; This is not a disadvantage at first, but rather a warning against this type of knife. This is a carbon steel knife and for those who don't know what that means (like me AFTER I bought it) it means it stays sharp longer and has a nice finish but needs careful maintenance by hand washed. Dry it immediately after use and oil it from time to time to protect it from rust. Personally, I can handle the cleaning and greasing (got food-grade mineral oil shortly after), but I've also found the grip to be a little loose. Again, not such a big deal and it might just be the one I got, but it might cause some problems. The leather sheath is a nice addition and haven't had any issues with it so far. And finally the infamous bottle opener; If you're reading any of the other reviews here let me just confirm that yes it doesn't work, it's too big to fit under a typical beer bottle cap or anything else that requires a bottle opener. Can't speak for any other uses outside of the kitchen but for all that this thing is devastatingly sharp like a knife! When I stuffed them with some meat, I almost didn't squeeze, and the knife sliding over it left deep wounds! It's so sharp if I don't carefully remove it from its mount it starts to cut through the strap holding it and considering how clumsy I can be the sharpness is embarrassing but appreciated! So given the price, I'd say it was worth buying; Take some mineral oil (I think cooking oil would also work in a pinch) and keep it clean and don't count on opening a beer and I'd say you've got a pretty solid knife for the job.
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