Review on 🍴 Optimized Steel Cutlery: Winco Acero by Kelvin Understanding

I bought this chef's knife as a beater and a change from my VG-10 Gyuto. In short, he more than got the job done, and many times I've reached for that knife and not my ghyuto, damn it! Blade Length: 10" Overall Length: 15 1/2" Blade Height: 2" 4" Weight: 10.3 oz Steel: X50CRMOV15 Rockwell Hardness: 56-58 Handle: POMR Rivets: Stainless steel I think for the money can This line of knives can't be beat as the combination of steel, length, price and finish is absolutely amazing for the price. Point. This knife uses X50CRMOV15 steel. This is pretty much the basic "decent" stainless steel for budget knives and even knives from some well-known brands. It holds a sharp edge, sharpens well and is easy to sharpen. For the record, I have an 8" Mercer Renaissance chef's knife that I bought for my family's kitchen and this knife holds up great and uses the same steel, HOWEVER the price difference between this knife and this one is mostly for the finishing issued. Knife, by that I mean that the shaft is nicely rounded and the grip is a bit smoother overall than Winco. Don't let that put you off this knife, because a few minutes of sharpening and you'll be on your way to the races. My favorite chef's knife size is 10 inches. I originally started with an 8" Mercer Renaissance knife and then tried carbon steel knives with an 8" carbon steel K.Sabatier chef's knife. the length should be what i need and what i feel more comfortable with. However, the 10 inch chef's knife is not for the faint of heart, but is for those wondering if they should try a 10 inch chef's knife or just wondering what the hype is about at this size. Knife, I'll give you my 2 cents: a larger knife usually has a larger sweet spot. The point on the knife where you cut most often. This in turn has 2 advantages: 1. You can process larger products without reworking the blade, which means you have to make fewer cuts at the expense of more and larger products. 2. A longer blade will lose edge sharpness more slowly because the blade is larger than a shorter blade. One thing I like about German-style chef's knives like Winco's offering is that you can easily use them as a makeshift tablespoon to get things moving. Their cutting board, which requires more work with my slimmer profile Gyuto as I have a lower blade height to use to scrape food off the cutting board, forcing me to use a table scraper most of the time. The knife is heavy and weighs 10.3 ounces on my scale. For the user, this means either a sense of reliability, quality, or possibly additional fatigue from use. You will judge, but I have found that during my use, which usually lasted no more than half an hour to 1 hour, I did not feel any fatigue from using this knife continuously. This knife also surprised me with its sound. When it "pings" like a snap or smack, it sounds like a sword, similar to what you would hear and see in movies when 2 people fight with swords. Another thing to note is that with the point-to-point cutting method (I've heard it's also called stone cutting) the knife also makes a very nice cutting noise during the movements. My Gyuto and C. Sabatier don't have this trait and honestly I wish they had it now! The blade was good out of the box but was made a lot better with a little work. What does not immediately catch the eye is the profile of the blade. It's definitely not a pure rocker like my 8 inch Mercer Renaissance chef's knife. And not flat. It has a profile suitable for both cutting and tip support or pressure cutting. All in all a great and very versatile blade shape that doesn't get in your way in any way. You can't beat this line of knives, whether you're cooking at home, for work, or buying a gift, you can't underestimate the value this knife represents in today's market. Truly, this is one of the hidden gems in terms of chef's knives on Revain that people don't know and don't sleep over. For the price they are selling you have nothing to lose and can get a great knife, order now. EDIT: I've since found that the knife bead, especially on the underside, is causing some nasty scratches on my cut. Blackboard. So much so that I would recommend others to file it past the edge so it doesn't hit the cutting board when using this knife. The scratches in question are very visible and audible compared to the cuts on my cutting board made with just the blade of a knife, which are almost invisible in comparison.