As an avid home chef that cooks everyday, and mechanical engineer by trade with a PE license in materials, I can say this is the best chefs knife I have ever found. I have powder steel knifes, Swedish steel knives, VG-10 and carbon steel knives, this knife lasts and doesn’t chip when doing everything from mincing herbs to deboning chickens. As a matter of physics I wish they made a 6” version. 8.5” is more than any chef needs.
Thought I was getting the Yaxell. My guess is that Apogee has the Yaxell rebranded the knife with their name on it. Still a nice knife
Where is the knife I ordered 2 weeks ago - youre sending requests for a review and NEVER insured I received this knife - pls explain ????