Review on 🔪 Tensteed Chef Knife - Professional 8 Inch German 3 Layer 9CR18MOV Clad Steel Kitchen Knife with Octagon Handle Made of 100% Sandalwood by Amanda Quinn

As a professional sushi chef, I have used and now own several expensive small gauge knives. For those who work in the culinary field or are particularly interested in knives, it is common knowledge that German and Japanese knives are generally considered to be the best. No wonder my knife collection consists only of Japanese and German knives. That's how it was until I picked up this Chinese knife. Aesthetically this knife is fine. I love the handle and the black finish on the top of the knife, but they had to put their company name right in the middle of the knife with cheap white paint. The knife is visually well made. . It's a stout knife, so it looks more like a German than a Japanese, and is probably more suited to heavy-duty work than delicate. As a sushi chef, I would never use this knife when serving, but rather when cooking. Depending on what area of cooking you are involved in, this knife may be suitable for use during the service. Heck, even the hot chefs at the sushi restaurant I work at use this knife during service. Note that the handle has a slight bulge. See the thin metal ring that separates the handle from the tip? This metal ring is slightly raised compared to the handle and tip and has fairly sharp edges along the line making it quite awkward to hold. Yes, it shouldn't be, and the lack of those little details is why Chinese knives can't compete with the best. But what do you expect from a $50 knife? This is not the multi hundred dollar Japanese knife we are talking about and you get what you pay for. All in all this knife is good for the price it is worth. If you were to choose a German or a Japanese, a $50 knife wouldn't have a blade like this knife or a wooden handle like this. I plan to delegate this knife for private use at home as it doesn't really matter in a sushi bar.