Review on Mercer Culinary Genesis Forged Carving by Elizabeth Oliva

This knife has a lot of value, but let's face it, this is not a high-end $200 knife. For my typical preparation of meat, fruit, and vegetables, I prefer a Santoka to a traditional chef's knife. It has good steel, a good edge and stays fairly sharp, I'd say within 50% of my expensive kitchen knives. . It has a good grip for my average hand size, even when wet, and is well balanced. You shouldn't be using dishwashing knives, but I'm guilty of making it no problem at times, and it's something I shouldn't feel guilty about considering the price. I've sharpened it a few times and the steel sharpens easily. I've given away a few to people who aren't too fond of cooking and they've all been very well received. This is my best knife in the $40-$80 range for good materials, good ergonomics, and a wide range of uses.