Mercer Culinary Chef's Knife, 8 Inch, Ultimate White

La hoja es un poco gruesa pero es algo que me ha servido muy bien, el agarre de seguridad con el cuchillo lo hace muy preciso, el filo lo mantiene de buena manera, el acero es de excelente calidad. he visto compañeros del trabajo con cuchillos 4 veces más costosos que no tienen el desempeño que tiene el mercer.

Mercer Knifes always hold there own and this is no exception... I really love their higher end VG10 knifes and own a full set of them. The get babied and for chores I don't want to put them through I use the stamped millennial knifes. I own most of then and a few of a couple different versions such as the Nikari that I own 3 of and the 6 inch boning knife 3 as well and 3 of the 8in chefs kinfe.. The edges on the higher end knifes are much finer finishes as you would expect but for the low cost the edge is fantastic. What I do when I get a new one is run a 800, 1500, 3000 and 6000 whetstone treatment on it keeping the exact factory bevel (no need to reprofile as the factory bevels are excellent as they are, I will say on the Nikari I do reprofile it to a 11 degree bevel as the thin blade is just so ultra razor sharp with a 11 degree edge over the 15 degree factory edge that it's worth the it if you have a set of DMT or other high quality Diamond stones that I go for it and the steel is hard enough to hold up to a 11 degree angle and keep a edge so long as you are cutting friuts and vegs or slicing tender cuts of meat as the Nikari is intended to do) then over a progressive stropping starting with 3 micron Diamond paste on high quality leather then down to 1 micron to half micron then to .25 micron and finishing with .1 micron. This will give you a edge that will whittle hair even on the thick blades like the 12in chef knife... For most people out the box will be more then good enough as they will shave no problem out the box but I have OCD with sharp knifes and love taking edges to a ultra mirror finish that is literally sharper then a razor blade. At 15 degrees with the method I use on the chefs knifes the edge will hold up extremely with a simple strop on the .1 micron strop after you are finished with it just 5 or so strops per side and that's it and your edge will be flawless (this is how I treat all my knifes). Realistically a home cook could simple strop the knifes once a week even with the factory edge and have razor sharp knifes that don't need to touch a stone for a month or two... If you work edges like I do then the bevel and edge will hold up for an extremely long time with just a few hits on the strop and not need to visit the stones or diamond plates but maybe 2 times a year. The Japanese steel used in these knifes is fantastic and punches way above its price point and holds its edge well but is a little tough to sharpen if you don't have the equipment and or skills to do so... Their German steel knifes are deff easier to sharpen with just a 1k and 3k grit combo whetstone but will not hold a edge near as well as the jap steel will so there is a trade off there. Anyone that's on a budget and needs excellent knifes... Looking further then these is a waste of time. The steel is excellent, the factory edge is excellent, the knifes performance as a whole is excellent.... A 12 to 15 dollar knife that will hold its own with 100 dollar knifes out the package is exactly what these are. They aren't pretty, they aren't flawlessly balanced but they ARE low budget high performance knifes that leaves very very little on the table performance wise versus knifes costing literally 10x...

For the price dont walk pass this knife. Comes nice and sharp, keeps its edge well and as long as you wash and dry it after use is always ready to go with a beautiful finish. Great gift for someone starting out cooking at home that needs to understand that a good knife makes cooking way easier and more fun. Or grab a few and have one ready to go all the time.

Very sharp knife, and very consistent too. Handle is plastic and what can I say? It cuts stuff really nice and easily. Huge upgrade from my decades old knife. Now just need a good chopping board

Há qualidade no aço, bem construída, recomendo pelo custo benefício