Review on Kitchen Certified Japanese Construction Fillet 6 5 by Michael Hughes

I bought this knife because I didn't want to spend $100 on a name brand chef's knife. I now regret that decision because this knife is so bad I would still buy a $100 knife to replace this one. My biggest complaint is that the blade is flimsy, I can't even cut through cheese without it bending and becoming unsafe. Also, the blade doesn't stay sharp at all and after only 4 days of use I was having trouble slicing tomatoes. I do not recommend this knife to anyone and I am very sorry that I did not keep the packaging to be able to return this item.