MessermeisterKawashima 8” Chef’s Knife - SG2 Powdered Steel, Eco-Brass Bolster & Walnut Pakkawood Handle - Made in Seki, Japan

This is an amazing piece. Its beautiful, lightweight but capable of more difficult tasks and make very clean cuts.

I have been a semi professional chef for over 20 years. I have had Messermeister San Moritz Elite knives since I went to culinary school and swore by them as the finest knives ever. they kept an edge forever and were very comfortable in hand with good balance.The Kawashima blades beat them hands down. Very light in hand, great balance, and very comfortable handles. The edge is fine and extremely sharp, like a razor blade with a handle! I gave it a quick wash and put it to work. I love this knife! I used it to trim some steaks and chops, cut some vegetables (tomatos, peppers, celery, onions, carrots, and chilis) to make soup with the trimmings from the meat. This is a great chef's knife.These knives are expensive due to the Japanese steel alloy and the process of making them. The edge is ground to 15 degrees rather than the 25 or 30 degrees of other knives, this is why they are so sharp. I recommend getting some Japanese water stones to maintain the edge, traditional sharpening techniques will just not make it.Did I mention that I love this knife? Seriously, If you are looking for a knife you will use for a long time whether home cook or professional chef. This is your knife! I highly recommend the whole line of Messermeister Kawashima blades. I like this so much I also purchased the 10 inch slicing knife, and the Nakiri knife.