I’ve owned this knife for almost seven years. For the majority of that time I’ve been a sous chef at a high end French bistro. I’ve been a knife skills instructor for culinary students, as well as a restaurant consultant. I’ve brought this knife to work every single day and it has seen countless food items, meat, chicken, fish, vegetables, fruits, you name it. This is always the first knife I reach for. I would rank this as one of the best mass produced professional kitchen knives of all time. It is a pure joy to use. It’s a durable workhorse that holds an edge for as long as any knife I’ve tried. I put a sharper angle on the blade than came factory and if you have the skills to hand sharpen this to sub 10°, it’s well worth it. It will keep the edge. The only downside of this knife is that you will not be able to efficiently work around bones that are in meat you’d like to save a whole cut. Overall an 10/10. Give it a try if you’re on the fence.