Review on Dexter Russell S5197 Traditional Chinese by Nicole Reed

This is the best knife. I've been a chef for 30 years and have had knives of all brands, and I've only used this knife for 15 years. Even the Japanese foldable steel versions aren't that good. I only use this knife, the paring knife and the boning knife. Sharpen with diamond steel and it stays as sharp as the day you bought it. And leave a toolbox full of very expensive knives at home. Where they sit for years. Of course, this knife takes a lot of work every day and I buy a new one for $30 every year.