Review on 8-Inch 210Mm Yoshihiro Inox Gyuto Chef'S Knife With Stain-Resistant Aus-10 Steel And Ice Hardening by Mark Cannon

Firstly, I know very little about what makes a good knife and my restaurant experience is limited. However, I can say that in the short time I've had this knife it has performed fantastically. Although it was perhaps a bit large for the kinds of foods I deal with day to day at the restaurant, I personally enjoy having the extra blade space in case something bigger comes my way and it could serve me well after I leave. It's heftier than I'm used to but I could tell right away the difference in quality from the other knives I own.If you're new to the knife game, give this one a try. Others who are far wiser than I am led me to it and I don't at all regret my purchase!