DexterS5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle

I purchased this to replace the 70-year-old Hong Kong-made Dexter chef's knife I inherited 15 years ago. It is not stainless steel, but it holds a very sharp edge. It required special care to prevent rusting, having to dry in immediately after washing. Thinking that more is better, I ordered and tested a knife with 4-inch wide with 3/32" thick blade. I didn't like it because it was too heavy and the extra blade thickness slowed slicing juicy or sugary vegetables, like tomatoes, onions, cucumbers, etc.This knife, out of the box felt better than the 4-inch wide bladed knife, but not as good as the knife I was replacing. Its 1/16" thick blade is very sharp, and its high carbon content should make it easy to sharpen when that time eventually arrives. For me, out of the box. it rates 4 stars. After my modifications, I give it 5.My modifications involved two things. First, because the proper and most comfortable and eficient way to hold and use Chinese chef's knives is by holding them with thumb and index finger at the back of the blade, letting the handle rest in the center of your palm, the back of the top edge was rubbing my index finger, threatening to form calluses. I rectified this by filing the sharp top edges for the first 1.5 inches (almost 4 cm) next to the handle, rounding the edges. This made it comfortable to hold for long sessions of cutting and chopping vegetables and meat. The rounded edges don't rub against my finger.Next, to reduce weight, I used a small rotary tool with 1.5 inch grinding wheel to cut off a half inch from the end of the blade. This took 3 minutes, followed by another 5 minutes of smoothing with file and sandpaper. This reduced the weight to nearly my original, old knife. At this point the knife felt good enough to rate 5 stars.

This knife was a splurge for me. I picked it up because of "Daddy Lau" on YouTube. It's a whole new style relative to that which I'm accustomed, but it's a pretty great knife. Don't be fooled by its appearance - it's not a chopping cleaver. This is a slicing knife, but with cleaver-like proportions. It's certainly stout enough for breaking chicken joints, etc, but I wouldn't try to chop through a large beef bone with it...It's a Dexter knife. Dexter is huge, perhaps one of the largest US knife makers. They seem relatively unknown to home chefs, but very well known in the cooking industry (in part because they are much less expensive than fancy brands). That said, they do not trail in quality. This knife will take an edge and hold an edge. It's very much like German steel - softer and tougher than Japanese knives, but falling just short of Japanese knives in terms of potential sharpness. Don't get me wrong, you can get this razor sharp, just not quite as sharp. But you weren't shopping for a shaver, were you? The blade is first rate. The handle leaves a bit to be desired. It's not bad, but it doesn't exactly scream "superlative quality" either. In any case, I think it's acceptable, and my knives are for use, not for show, so I'm not going to lower my rating even if the handle seems a little "mass produced".My only gripe about this knife, and I'm certainly not going to knock it for it, is that its odd (by western standards) geometry makes it hard to find a place to put it. It's too tall for my knife drawer. I'd probably use it more if I had one of those magnetic strips over my range.In any case, this is a great knife, for a very reasonable price. It has no brand cache, but for those who just want to prep dinner that doesn't matter.

I used Dexter knives at my Chinese restaurant for many years. Coming back to culinary work I picked one up right away, this knife has been a must have for all my prep work. The thickness can be intimidating at first but as you learn to work with the blade it can cut paper thin with high efficiency. I keep my handle oiled, its comfortable in the hand and stays stable. Overall these are my favorite knives, while there's "Better" on the market you're paying a whole lot more for only 1/10 of an improvement. With proper maintenance these knives take the cake for me.

It's sharp, it's heavy, and it's a bench scraper, too! I use this every day in a professional kitchen, and I can say it puts up with that pretty well. Is it a pain to learn to use? Yes. Is it extremely blade heavy? Yes. But for under $50, I use it more than pretty much any other knife daily for veggies and meat, even medium precision work (halving cherry tomatoes is a breeze!). Even hard AND soft cheeses are reduceable to shreds (make sure that your dishwasher doesn't hide the box grater and microplanes, kids). I don't work at a place getting stuff from a bag, I'm constantly prepping and firing dishes. This thing holds up. The only other knives I really need are my kiritsuke (I use a Myabi Black series, but any 8-10 inch/200-260 mm thinnish chefs/filet for finer somewhat bigger work that needs less drag (butchery, filleting fish, delicate herbs, etc.) and a petty/paring knife for extreme precision. Get this, maintain it properly, and you're good for about 85% of what most households will need to do.