Review on 🔪 Yaxell Mon 8-Inch Chef's Knife - Japanese VG10 Stainless Steel Gyuto with Micarta Handle by Natalie Wright

First off I have to admit that this is my best (by far) and most expensive (by far) knife at the moment so I can't directly compare it to more expensive options. But I also can't imagine how a more valuable tool, which will almost certainly be harder, more brittle and harder to sharpen, could be any better. I have some American, Chinese, German and Pakistani knives. And I can say that this knife is so superior to all the others that it's not even funny. And yes, I keep them all sharp and ready. Its superiority is most evident in design, grip, lightness and, of course, edge retention. In any case, this knife is also handmade in Yaksel in a first world country, in a shop that looks like it was a samurai sword shop not too long ago. I don't know how they can sell this knife at this price. Visit Ricky of Burrfection on Youtube for a tour of the factory. So the point is, we're not processing everything in a possibly more capitalized factory, and if we can still handcraft outdated meatbags into a significantly better product, that's our win and should be strongly supported.