Amesser Chef Knife - Amesser Pro Kitchen Knives Forged 8 inch Chef's Knife, Ultra Sharp High Carbon All-Purpose Knife with G10 Handle - for Home Kitchen Restaurant Chopping, Cutting, Slicing, Dicing

I own a coffee shop and I bought this knife for our shop employees to cut vegetables. This quality of this knife has exceeded my expectation. It cuts really fast and easy. The handle is also well-design and my employees didn’t feel any discomfort holding it. Plus, the look is really classic. Overall, this knife is even better than Zwilling knife I bought before. I’m very satisfied with this purchase and would buy more knife from this company next time.

The handle is very solid and comfortable in your hand for this knife. I did some chopping and slicing with it and it works very well as the master knife for the resident chef. Chefs knives are sort of rocked with the tip on the cutting board in a circular motion. You can chop celery, onions, carrots, shallots, etcetera, very quickly this way and keeping the tip down and your off hand as a cats paw you can safely chop most veggies. As a slicer it works well with bigger veggies like cucumbers, potatoes, or meats before of after cooking. It's not made for slicing bread or cheese, but will do so in a pinch, just not as well as bread or scalloped blade knives. Overall, a chef's knife is used over half the time in most kitchens. The exceptions are with specialty kitchens like those that do stir fry's and sushi or sashimi. Even their this has some use. High quality materials and good size and a smooth operating feel make this a great knife. While it might not have the same status as a mega bucks chef knife, the performance is probably not much different, Recommended.

No question that this is a beautiful chef's knife. If you're just primarily looking for aesthetics then this knife will certainly fit the bill! Comes nicely packaged in a presentation box and even includes a polishing cloth...which is a little weird.I am a very advanced Home and Personal Chef and own a number of chef's knives that I have tested, used and reviewed. Some cost hundreds of dollars while others like this one are far more affordable. The knife that I most commonly reach for is not my high-end Wusthoff or Henkel, but a knife that cost less than $35! That being said, I am always on the lookout for knives that have reached a pinnacle of design and function and will continue to test and review those that seem worthy of a look. This was in that category.PROS++ Full Tang with a decorative rivet in the non-slip handle.++ The Handle is comfortable and attached to the blade at a very ergonomic angle and grind.++ I use what is called a Claw Grip for knives of this size and the Amesser is perfect in my hand for positioning.++ The knife comes razor sharp out of the box.++ Length is exactly right for this kind of Chef's Knife and is designed for general use.NEUTRAL++ The aesthetics and beauty of the knife is great but does not lend any added performance in any way. You will receive a good looking knife that may cause you to use it potentially more carefully so as not to mar or scratch it. That may be good or bad depending on your reason for purchasing and your intended use.CONS++ The thickness of the blade is too thin in my opinion but DOES remain stiff, and won't flex without extreme pressure.++ The knife overall is well-balanced but too light for many uses and could be a hazard if trying to halve a potato or other hard product where extra force is required.++ Examined under magnification, I found the edge to have NOT been stropped and still maintained a light burr. (Correctible but should have been better from the factory.)SERIOUS ISSUE++ The blade arrived with the very top of the tip of the knife bent over causing catching rip on anything that it might be cutting through. This is poor quality control! I had to grind out that small portion of the tip with a file and then resharpen the knife to bring it back to a usable blade.Please remember to only HAND WASH your knives and dry them immediately after use. NEVER put sharp knives in a dishwasher...EVER! Sharpen your knives regularly to maintain them. Dull knives are VERY dangerous!All in all, it's a nice knife and many kitchens would be happy with this Chef's Knife. As a semi-professional, I will probably not use it due to thinness and weight that do not match my cutting and chopping style needs. Into my rarely used knife collection, it goes.I give it an overall rating of 3.7 and rounded to Four Stars. Bon Appetit!

The 10" chef knife from Amesser is simply put, beautiful. I'm a home cook, but I've worked in several restaurants over the years and used MANY different types of knives, by different companies and this is in my top 5. Art meet function in this 10-inch multi-angle blade. A black Teak handle is accented with red and brass, finished at the pommel with polished steel. Heavyweight tells you that your really holding something well designed for chopping. Out of the box, it's razor sharp. I tested out edge on ripe tomatoes, and just weight of the blade sliced thru without any effort. Chopping and dicing are effortless too, due to the hollow ground edge. Hardened using liquid Nitrogen, high carbon stainless steel holds an edge longer than traditional blades. Packaged in an elegant box, it inc. it's own polishing cloth. This is VERY high-end cutlery and needs proper care. There are no care instructions with it, so here are a few "pro" tips for the care and storage.1. Never leave your blade wet. This is a MUST. High carbon steel (stainless or not) WILL corrode over time. Water left on the blade leads to rust, pits, chipped edges and even harm to the user. Wash it well, and with a clean, soft cloth. The follow with the including polishing cloth to remove fingerprints from the blade. These two will cause issues over time. Not to mention, the high gloss should be displayed!2. Do not use this as a pry tool. IE: Oysters, bottle tops, etc. The blade is strong but thin. You'll likely snap the tip off or bend the blade. You MAY even get hurt, so just don't do it. Also too, there's the fact that you just destroyed your hard earned money.3. Use cutting gloves. This is just good horse sense when using any sharp tools in the kitchen. They're only a few dollars and will save you a lot of pain.4. If you don't have any experience sharpening blades, I'd recommend having a professional do it for you. Most knife stores offer this for a small fee and have access to stones and polishing equipment most people don't have at home.My only small complaint is the lack of any sheath for it. This is a work of art, but it's still VERY sharp, and without any kind of case to carry it in, it's limited to the original box. You may opt to have one made, but a magnetic knife holder works for me as a home cook.This guy will set you back a bit on cost, so be aware. It's really designed with the professional chef in mind, or in my case, the spoiled home cook. The cost may be a bit on the high end, but the quality of the steel, the craftsmanship of the handle and the overall design, tells you that this is a knife that will serve well for years and years. Therefore the value offsets the cost. Be sure to use a plastic or wooden cutting board and not ceramic so it doesn't chip or dull the blade.