M21078 Genesis 8-Inch Short Bolster Chef's Knife,Black

Great go-to knife, nice weight and balance, commercial rated, very sharp, solid build.

I have now had this knife for over 6 years! I am very impressed with it and have grown to prefer it over my zwilling profession s (granted 8inch vs this one at 6inch). I am kind of a knife guy. Very impressed with the balance, weight, feel and cutting. I sharpen tools for my woodworking and this knife takes an edge very nicely on resharpening. For the money, its amazing in my opinion.

I purchased a 6-inch flexible boning knife and I must say I am very pleased with this knife. Blade was sharp and flexible. Grip is nice and the weight is perfect. I'm a woman in her seventies with arthritic hands and needed a good boning knife for carving up a deer hindquarter when I am fortunate enough to harvest one. This knife cut through the hindquarter like butter. I would highly recommend this product.

Very well made, sharp chef’s knife. Has quickly become my “go to” knife in the kitchen. Handle is comfortable and robust. Works well, with my large Hands. Price is very reasonable.

These are fantastic home cook knives. They are the ones student's in culinary school are at minimum required to have and they are wonderful. I love wood handles but its totally worth it to have black plastic or whatever it is. they feel noce in your hand and stay sharp even with a regular old knife sharpener from homegoods. I love to cook and a sharp knife is safer than ine that goes dull. Totally worth it

To say that it’s very sharp is an understatement, these are razor sharp and stay sharp for a long time before needing to resharpen. Perfect for peeling and cutting potatoes, apples, onions etc. Worth every penny. Just be careful, it’s super easy to cut yourself if they are not use properly, especially if you are used to using a knife with average sharpness.

I bought this knife ~4 years ago for a prep cook kitchen job. I process about 200-300 lbs of chicken a week, by hand or in this case knife. Sometimes just cleaning up double lobe breasts, some cutting into boneless bites, and some cut into fine strips for chicken cheese-steaks. Not to mention the tons of onions and other various prep tasks. 40-50 hours a week every week, without fail. With only using a honing steel to keep the edge in good shape, the edge has JUST started to fail this year, and needs to be professionally resharpened. Even using those crappy "knife sharpeners" you see in a lot of kitchens, has helped it limp along even though the edge is almost entirely gone. This knife is a workhorse. Kept sharp this beauty will cut protein, and pretty much anything else, with ease. To quote Hattori Hanzo from the movie Kill Bill: "Should you encounter God on your travels, God will be cut" Signed, A frontline prep cook who has put multiple tons of work through this blade.

It is not a four hundred dollar individually hand forged knife. But it performs way above its price class. This is the 6inch chef knife. I have an 8 inch. made in Japan, that I did pay close to $400. But I am not ashamed to use a five dollar plastic handle paring knife in my kitchen. I wanted a shorter knife for general purpose slicing and chopping. I have a Mercer M24307PL that works great, but it is a bit longer than 6 inches, and is a Japanese style utility knife, sharpened on one side only--the wrong side for a lefty like me. This one M20606, is a true Western style 6 inch chef blade (more curve and ends with a point) with a good gripping rubberized handle, comfortable to use with a pinch grip. I don't know what the complaints about sharpness are about. This one sliced paper in repeated narrow curved strips and dry shaved the hair on my arm.right out of the plastic display wrapper. The blade is marked high carbon German steel, x50CrMo v16 and the NSF seal. A much better knife than what you get with the famous German brands for less money.