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Pros: Sharpness, Sharpenability
Cons: None
nice knife for the money
You need to know a little something about knives if you plan to make this purchase. This is a carbon steel knife it will rust. Most kitchen knives are made of 420 or 440 stainless produced by stamping a finished product, these are very inexpensive steels. The bottom line is stainless knives do not sharpen well and will not hold an edge. Its true you that you can throw one in the sink for a few days with no rust issues. The more carbon in a knife the harder it can become during the heat treat process. A knife like this with high carbon content will hold an edge for a long time with just a little care: However this is an entry level kitchen knife, very good knives run into the hundreds of dollars each. Never put a knife in the sink or dishwasher, when the edge of the knife comes in contact with something harder than a wooden cutting board the "feather" on the knife edge may be damaged and some sharpening is required. (the same is true with a stainless knife). When finished with a kitchen knife wipe it clean with a damp cloth and the high carbon steels require a little cooking oil to prevent rust. However a little surface rust wont hurt it. I use olive oil.Over the years i have given or thrown all of my stainless knives away with the exception of the Japanese vg-10 knives and have kept only the high carbon ones.
