Since you guys insist - the knife slices meat like a dream. It does seem a bit too thick behind the edge for carrots or potatoes and the like (to make it clear - it was ordered as workhorse that should not flex too much) - but I need to use it more to see whether thinning will be done or not.
Frankly I still need to make some more meat work to be able to tell you more, but it sits great in hand and thanks to its weight it glides through the meat with no effort.
Frankly I still need to make some more meat work to be able to tell you more, but it sits great in hand and thanks to its weight it glides through the meat with no effort.