Review on VVXX Knife Professional Kitchen Cleaver by Shelly Day

This is a very attractive knife, but it actually makes cutting difficult. I can't say for sure, but I think it's due to the thickness of the blade. I used it to cut fruit and the thickness of the knife broke the fruit before the blade cut through it completely. This gave you the feeling that the knife was blunt and you had to cut through the fruit (apples and strawberries). But a finger test (resulting in a band-aid) showed the knife was sharp enough. It's either the thickness or some kind of coating or treatment on the outside of the blade that makes it...sticky. When washing, the water collected in drops and rolled off because there is a kind of coating on the blade. I looked for the edge, thinking it was some kind of protective film to peel off, but found nothing. It's an attractive knife with a cool hole pattern on the blunt side of the blade and a nice wooden handle that's ergonomically designed but doesn't cut well. It's also too heavy. I have other chef's knives that are well balanced and cut well. I think good cutting is the main task of any knife.