Review on Zelite Infinity Alpha-Royal Series 6 Inch Utility Knife: 🔪 Japanese AUS-10 Super Steel, 67-Layer Damascus, Razor Sharp, Exceptional Edge Retention by Carrie Goldberg

I have 3 Zelite knives. To be clear, these are not "Japanese knives" but Chinese knives with Japanese blades. I also have a Chinese knife with a German blade, but that's another story (although it's a great knife too). I've seen comments about these and other brands sold at Revain that they are "fake" or "copies" of Japanese knives, which is really striking. The way I see it, the part of the knife that you use and care for, the blade and its edge, is made in Japan and has a very high level of performance. Goods made in China are often described as "cheap” or "bulk” and in many (most?) cases this is true. But let's also remember that Asian cultures have been forging for at least 3,000 years. Chinese swords dating back 2,000 to 2,500 years have been found intact by archaeologists, but they were still so sharp they bled when discovered. Therefore, the notion that Chinese cutlery manufacturing is an inferior enterprise is wrong. I've had my 8" chef's knife for two years now, the other two for about a year. They all clean, sharpen and hold the blade, as do the $200+ Japanese knives I also have on my pad have (Shun). $70, 6" is cheap compared to other knives that cost $150-$400 and that's no exaggeration. Same goes for Chef's - I'd say it's around $30-to 40 cents per dollar compared to premium Japanese products that forge Damascus (layered) I can probably afford to spend more but I honestly don't feel I should What I like best about Zelites, is their weight: With a strong shaft and weighted handle, and a fuller handle size and shape, these knives actually feel better in the hand than the Shun.The efficiency of this slicer and especially my 8" chef is perfect; I have a Bes Hardly seen by a customer that the knife has a heavy handle so I think it might be a subjective preference. I have small hands for a man, so I find the feel just right (if you're a knife lover, the balance point is where the handle material meets the bolster, which isn't too far off balance for the length of these blades). I am particularly pleased with how well they sharpen with just a few pulls of my ceramic rod - they are easy to keep EXTREMELY sharp if you have the skills of rod or steel sharpening. These knives work great - I'm no pro but a seasoned enthusiast - and these blades are good enough for professionals and more than suitable for home cooks. In fact, for people who don't have a good knowledge of knives, they can ALSO be sharp.