Review on ✂️ STEINBRÜCKE 10-Inch Pro Chef's Knife - German Stainless Steel Kitchen Knife, HRC59 Rating, Full Tang Ergonomic Handle Cook's Knife for Home Kitchen and Restaurant Cooking by Ryan Foxz

I have a very large collection of kitchen knives from Global, Shun, Sabatier (classic old carbon steel blades, not modern) and many high quality Japanese blades (Masumoto, JCK and some custom parts). In short, I'm a bit of a collector. I bought this knife when I was moving home and my collection was on the way. I wanted something cheap and since I didn't have a 10" chef's knife I bought this. All in all it was a surprisingly good purchase. 1. The design is very good. The knife is well built with no gaps in the handle or harsh cutting edges 2. The blade shape is not the classic European shape.The blade is thinner (edge to spine) than a classic German blade like the Wustof and is more in line with the French blade style.This includes the curvature of the knife being slightly flatter than a German knife and is slightly more curved at the tip than a Japanese chef's knife.took it to the stone and put a more polished edge on it and it worked very well.Although I'm not sure what type of steel is used in the blade, it's hard and the Carbon content is decently high as it retains its sharpness with just maintenance on the steel I haven't sharpened the blade yet 4. A negative is the back brace which I hate your opinion can sic h rely on it. At some point I'll probably cut it off.