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Pros: Sharpness, Sharpenability, Material Quality, Overall Quality, Construction
Cons: None
SOLID, ERGONOMIC, BASIC, WHAT'S NOT TO LIKE?
Ninety percent of the kitchens I visit have knives that have ceased to be cutting instruments and are merely, in engineering terms, "loading devices," concentrating force along a narrow line. Casual cooks don't understand "sharp," and are gulled by serrations and other brutalizing ploys. This is a plain, hand-filling instrument with damn good steel that will take and hold an edge – not forever, but through a few recipes. Then a whet with a steel or a light touchup (like the small Gerber sharpeners) will restore it to performance level. This is a professional tool, not to be kept jumbled in a drawer full of other metal gadgets, not to be insulted by cutting fruit on porcelain plates (a perfect dulling technique), not be be thrown in the dishwasher. If you want a simple cutting tool for serious kitchen work, get one.