Review on 🔪 DALSTRONG 8" Chef Cleaver Hybrid Knife - Shogun Series Crixus: Razor Sharp Meat Knife - Japanese AUS-10V Super Steel - with Sheath by Gary Flick

I am a professional chef and I own or have owned knives of all brands, including some custom knives. I seem to have a penchant for hybrid knives like the Wustohof Wundermesser, Yaxell Dragon etc etc so I ventured into the world of Chinese made knives using American BD1N steel as a result of the great experience I had previously with this one Yaxell steel I parted with Dragon (it's a beautifully crafted knife) but now I know they are made in China. I guess I'm a knife freak and expect perfection when buying a knife over $100 or $200-$300 or even less because I've used a $40+ Victorinox with great success. However, at least for myself, I try to figure out what works best for my role on any given day. This Chinese made a $120 knife that rivals every knife I've ever owned, in shape, fit, finish and beyond. I hand sharpen my knives and knives for my employees and several other kitchens in my area. Factory sharpness 11/10. Fit and workmanship correspond to its role model. It rivals every knife I've ever owned in my career. each category. Time will tell the true story but with proper use and care of the property I would expect that a lifetime warranty would never apply.