Review on KONOLL Oxidation Anti Rusting Multipurpose Professional by Yadira Hernandez

It's a great knife but I have to say it irritates me a bit. I won't be a whiny punk anymore. I'm not an expert, but I use my good kitchen knives every night when I cook for my family. From what I understand the parts that go from the working end to the useless end are called: * blade (ghost) * bolster, this is the transition from blade to handle * tan. I suspect it's a fancy name for a pen core. This is the blunt part of the blade, this is the double fill in the Oreo handle* handle. The part you hold onto* Ass. I think the nine year old in all of us knows what that means. This is the blunt end of the knife that sticks out of your fist when you're holding it. When you're stupid and a little drunk and you need to hit something, you use the handle of a knife. Otherwise I'm dissatisfied with the "bolster", the transition from blade to tang and handle. . The problem is that it's too superficial. The flat, short bead leaves no room for the knuckles when chopping. Most good chef's knives have a longer shaft to make room for your fat fist. But this one isn't. Everything else about this knife is top notch. The black blade and handle are great and the blade has a great sharp edge. It cuts veggies and proteins really well, but keep your hand up so it doesn't hit the cutting board. I love this knife, but I have four others in my arsenal that I love a lot more.