Review on J Henckels International Classic 10 Inch by Bridget Robinson

I ordered a 10 inch knife to help butcher whole chickens and large groceries and I prefer the traditional lined shape. When it arrived, I immediately remarked "what a light knife. I need a sturdy blade. I also noticed how thin the blade was, it bent very easily, it wasn't too sharp, and the edge of the blade wasn't sharpened at the same angle all the way. The stock also protrudes from the back of the grip and the edges are quite sharp and uncomfortable. about 10 years; It's heavier, the blade is twice as thick, and the price is half the price. It may be a standard $20 knife, but I wouldn't trust it with anything other than boneless meat and soft vegetables. Some people may like it, I think it's a toy. If you need a bigger chef's knife, save up and buy something better.