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Also be advised that a 12" chef knife is huge, if you haven't used one before. A 10" knife is big, and for most things I actually prefer a 6" knife.
This is not a knife you buy to show off, but Mercer, Winco, Dexter and some others that look like this and have basic molded handles, are what most working chefs use. They're staples in high-volume kitchens because they're cheap, durable, highly sharpenable, and just work. Like a cheaper alternative to the excellent Victorinox Fibrox line that reviewers love. I'd take this every time over anything with some cheesy fake etched or printed Damascus pattern or a lame hammered finish.
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This is not a knife you buy to show off, but Mercer, Winco, Dexter and some others that look like this and have basic molded handles, are what most working chefs use. They're staples in high-volume kitchens because they're cheap, durable, highly sharpenable, and just work. Like a cheaper alternative to the excellent Victorinox Fibrox line that reviewers love. I'd take this every time over anything with some cheesy fake etched or printed Damascus pattern or a lame hammered finish.
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