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For the money this knife is almost as good as the :ictorinox fibrox. If you need a knife that you will never have to worry about this is it, the pickup truck of knives. the fibrox handle has no bumps on it, though if anything the Mercer habdle encourages a proper grip even more.
the only real difference between these knives is the grind. the Victorinox has a beautiful convex grind that never wedges and is quite thin behind the edge. The Mercer is hollow ground, like virtually every house knife in any professional kitchen. It probably will wedge in cuts faster than the Swiss knife, but it is perfectly serviceable.
If you are a home cook and will have only one knife, and plan never to sharpen it, maybe but a MAC. If you know that German steel needs honing and how to do it, the Mercer lines are the best value for good steel in good ergonomics with great performance and the right package for commercial use. This knife is a great value and will take a new edge if the hollow grounding is not suitable for you.
Bottom line, there is no functional difference between this and the Victorinox in my opinion. the value is why culinary schools use these. For the price of one fibrox, you could buy four of these knives, or a good honing steel, bread knife and serrated knife to round out a set. I have bought more to give as gifts. This is the pickup truck of knives, and perfect for anything that would make you hesistate to use a brittle Japanese knife.
The handle is plastic so slipping especially when hands are wet or oily might be a problem. Mine did come with a little chip/dent but the knife still works well. It comes sharp and it's very nice to have a sharp knife. For some reason rock chopping is a little more awkward than on another chef's knife I have and doesn't yield as good results as other knives. Chopping straight up and down seems to work really well. There is some resistance in the push and pull cuts, especially on pull cuts because food sticks to the blade. I've mainly been cutting bell peppers, onions, and hot dogs/sausages. I can't say anything about edge retention since I haven't had it too long and only used it 3 times. Makes me try to really be careful and aware with my technique. It's good value. Even though it's pretty low priced, I still take good care of it (not put it in the sink, wipe it clean after every use and put it away right away). It comes in a thin plastic sleeve and a cardboard sleeve, not a box. Only reason I gave it 4 stars is because of the chip. It's worth the price.
When I moved into a new place, I knew I needed a new chef knife but with all my expenses, I couldn't afford high-end brands. I did a lot of research and inevitably settled on this. I was curious about how a $15 knife could actually hold up in the kitchen. I figured I'd be replacing it after a few months in, but that's not the case. I still use it on a routine basis and am having no problems.
Pros: - This knife is really sharp! It cuts through meats and vegetables with ease - just be careful not to cut yourself when washing or drying. The knife cut out a couple of chunks of my sponge and dish towel the first time I cleaned it. - Easy to clean. This knife has NSF certification, which basically means that it's safe for commercial use, there's less chance of the knife harboring bacteria, and that it's guaranteed to not have chemicals that could leach into the food. - Grippy handle. The handle is big (see comments below) but I don't feel like it slips out of my hand when my hands are wet.
Cons: - Big handle. Of course, this will probably be a pro if you have bigger hands. I wear a size small in gloves and if I were to hold the knife by the handle, my hand would start to cramp after a while. I typically hold the knife with a pinch grip though and don't have as many problems. Still, if you don't like a knife on the heavier side, this might not be the knife for you. - I got the knife with the white handle, which could obviously lead to discoloration pretty easily.
As I said, the knife has lasted me quite well. I do hand wash and dry it immediately after cooking so I'm not sure how well it would hold up in the dishwasher or sitting in the sink for a while.
This is a well made, easy to clean boning and trimming knife with a sanitary construction. The only negative I found is that it arrived with an edge that, in my opinion, could have benefitted by a little final honing to get the sharpness I expected. I'll have to get out the stones and leather strop for this one.