Review on DALSTRONG Butchers Breaking Cimitar Knife Kitchen & Dining by Johnny Pigao

I have been a chef for 20 years and have worked in Steakhouses, French Bistros, Taverns etc. I also do competitive grilling and catering. So I have many knives from different companies and manufacturers. I recently got a new job as a chef at a grill restaurant and wanted to buy a new knife to accompany me on my new journey. The knife was sharp and shiny right out of the box. Breaks whole brisket and pork shoulders with ease. The main claim to the design of the handle. The steel shaft protrudes slightly from the wood of the handle. This can lead to discomfort after a few minutes of intensive use of the knife. It would be nice if it was better aligned and smoothed out. My Shadow Black Santoku doesn't have this problem. The knife is still usable, just wish the quality control was a little better on hand. Otherwise I love the knife!