Excellent Knife
I needed something to slice larger cuts of meat. I've used it on sous vide roast beef right out of the bag, seared, and rested, and I can slice it so thin, you can see light through it, almost like paper thin deli sliced. I've made some epic beef dip heros. I've also used it to slice up home cured and smoked bacon when I didn't feel like breaking out the meat slicer and cleaning up after it. Perfect slices. I couldn't achieve that with my $400 Henkel knives. The difference between using a chef's knife and this is that you can get one long even slice with this knife as opposed to doing 2-3 with a standard chef knife. You have more control and slice more evenly.It was nice and sharp right out of the box. It lives in its box when not in use. Using the right type of cutting board (endgrain wood. side grain is fine with maple but not as easy on the edge. resin and glass boards will destroy your blade), it'll be a while before I have to sit down and sharpen it. In the meantime, a little edge dressing, here and there, with a steel will keep it in check. Make sure you dry the knife before storing (you should do this with any chef knife after washing).