Review on KONOLL Oxidation Anti Rusting Multipurpose Professional by Jamie Clark

Nice looking non-stick coating gives a new look to the chef's knife and its use. Not good and not bad, just different. I like that the knife's metal is all one piece - which means there is less room to grip food (common when the handle is made of a different material. The biggest question I have is that the Shape differs from that of a traditional chef's knife blade is straighter and the ridge is thinner than traditional chef's knives - a more versatile knife to the touch - although the traditional length the shape change means the rocking motion for quickly slicing vegetables is reduced, generating more power - and your joints tended to hit the table when cutting. I find the pros and cons of the changes pretty much the same compared to a traditional blade. To get a five star rating all the changes would be for the better, not primarily for the better .