East vs West

[Niall]

I got one of these. I got it on special with this.

I have been quite impressed by the knife. It is a bit of a cross between a Santoku and a traditional chefs knife. It took a while to get used to the different knife shape , but now I use it quite a lot, particularly on samll stuff like herbs etc. I haven't had any probs with the shiny steel handle either; although I do wipe my hands before I use it. I wouldn't recommend it as an only knife though,I still find my 8" chefs knife easier to use for larger items like chickens.

The knife honer is pretty good too; it hasn't replaced the stone, but it was easier to teach my other half how to use this than a steel properly; and I actually think it does a better job than a steel.