Messermeister Oliva Elite: Near Perfect German Chef Knife
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- čas přidán 23. 10. 2019
- This is my favorite German chef knife so far, and the best German knife I have used this year. German steel are not known to hold a sharper edge than Japanese steel, but can get razor sharp and if the knife is made well, they can produce a great knife. The Messermeister has a great handle design with a very good quality wood choice. The blade design is a standard German or Western style blade with a large rocking belly, but for those who enjoy rocking on the cutting board, it works.
Oliva Knife burrfections.com/MesserOliva
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To anyone in Germany(or Europe in general): "Messermeister" knives are actually "Burgvogel" knives. They just use another brand name for their American/oversea export products.
Matthias Joppien i love you. I was finding a way to import this knife to italy and thanks to you i discovered burgvogel, thank you very much.
@@lucaco7692
Glad I was able to help.
@@Mat-hr1dg Thx m8 i searched for 1 hour then i looked in the comments xD
Messermeister sound weird too, it literally means knifemaster The German name for these knives is Burvogel which means Caged bird, I guess that’s a pretty weird name too.
Danke! War grad etwas irritiert von der Messermeister Seite
This is actually the knife I have at top of my list and have held back buying for a year now almost....very glad to hear you thought it was a best of the best for German knives.
Did you get it yet? If so, how do you sharpen?
Super glad that you finally grabbed one of Messermeister's higher end knives. I have the Meridian Elite and it's absolutely one of my top 3 knives that I own.
Can I ask a question about that knife? I’m looking at the knife in this video, and I guess that this one isn’t very dissimilar to yours. How is it’s toughness so to say? I currently have two japanese knives, and they’re incredible. But I want something a bit less fragile for the tougher jobs in the kitchen, like when using the heel of a knife to remove wingtips from chicken wings or something like that. Would you recommend it for those more demanding jobs that I don’t want to use/shouldn’t use a japanese knife for?
@@emanueln6818 I would absolutely recomment it for anyone's daily workhorse! I got mine a week or two before thanksgiving 2017 originally, and I played with it a bit until the big day. Come turkey day, we realized we didn't have a carving knife of any kind to speak of, so I figured we could try mine. My brother is a bit barbaric, so it worried me a bit, but he decided to disassemble the legs/wings first. After he was done, we sliced the breast wonderfully with the same knife. I still own that knife to this day and it's still sharp as hell(I'm not great at honing or sharpening and I don't cook every day with it by any means though). It's wonderfully resillient and very sharp for a German knife. I have the Kramer damascus knife as well and I prefer the Messer over it generally.
Thank you I have been eyeballing this knife for a while now, might just order it!
That's a beautiful knife, I loved all the Messermeister Knifes I had. I used them when I worked in restaurants because I loved how they felt and how light they were... The blades were durable and comfortable...
... knives*
I'm no expert and only recently got serious about knives so I'm glad you like this one. It immediately struck me as one of the most handsome tools out there and something I'd be happy to own and use. Certainly there are perfectly nice knives for less money, but it's one of life's affordable pleasures to have something this attractive and well made to work with every day. When, with your help, I get confident enough about sharpening that I can maintain it as it deserves I'll pick one up.
Really nice to see a knife review.
For anybody who has trouble with raw knife handles, and want them to stop absorbing water, there's a couple of ways to do it but I prefer both one after the other. it will darken the wood though a lot, so don't do stage 1 if you want to keep a light wood. But for practical reasons this will give your handle a lifetime protection that you only have to apply once and you are done. First get a small chefs blowtorch or pen torch, scorch the knife until it turns dark brown / just below black. constantly rotate while scorching. Then get a hardwood or piece of bone and rub it over the knife handle quite hard (Burnishing) Then add any oil to finish. Or if you want to keep it's light colour just burnish and then oil.
Enjoy your waterproof wood handles :)
... There are* a couple of ways / its* light color (it's = it is) ...
I don't even cook instant ramen but here we are. entertaining video!
Thanks so much for sharing this knife. I’ve been wanting a Japanese knife, but I felt that my cooking more suited a western cuisine that demanded a less ‘fragile’ knife. I understand Japanese knifes are designed for more care and precision when it come to food preparation, so I feel this knife is perfect for me because it provided a better style fit my cooking. Thanks again.
You can see the difference in this video already. The way he cuts is not how European knives are being used. This is a very Japanese way of cutting and I think it is more important to get a knife that suits your cutting style and technique than the buying one that has the best review or the hardest metal or whatever it is people base their decision on.
I prefer my Japanese knife made especially for the European market, since it suits the way a cut. Most of my other knives are German, since for me they offer the best value for money, a very high quality, durability and are just perfect for everyday use. I use my super sharp Japanese blades for some things but they have never become my number one knife to use every day.
Such a simple and beautiful knife
You speak pretty good English... For an American.
😄
David why are you so obsessed with Americans lmao
daAnder71 “why don’t you use a question mark” because 1. This is CZcams not an essay and 2. As you have just proven, said question mark is clearly unnecessary lmao fucking twat
And is that really the best excuse you could come up with? Other people say other stupid shit so this guy is free to say this stupid shit
jb76489 why do you have to say “fucking twat” when there’s a long list of things that are a much better roast....?
You inspired me to make my own series on knife sharpening from knowing absolutely nothing to hopefully being good at it.
Olive wood is very nice wood, for chef's knives, and hunting knives.
Pretty too!
Crazy hardness and very rare.
Ha! I have this very same knife, but with the burl walnut handle. I think it's the Royale elite. Great, great chef knife. So glad you discovered it. Great channel btw, long-time subscriber, great content. Keep it up!
I just bought my first Japanese steel, thank you for teaching sharpening excellence. I hope I can learn well.
Best of luck!
i read the title as Near Burrfect German Chef Knife, i only realised i miss read it 4 min into the vid, great vid btw keep it up.
This knife is so beautiful!
German efficiency at its best!
Thank you for the videos
Its beautiful and i think design is super functional
I have to have it. Buying another Enso utility as a gift. May grab this one. Love the handle too
That is a gorgeous knife
Great review, really appreciate it.
Glad it was helpful!
Thank you. That was enjoyable.
I have the 10 inch version of this knife, and as a chef de Partie, it’s served me incredibly well. It came almost shaving sharp out of the box and it has brilliant edge retention despite its lower Rockwell Hardness.
Though I will say that sometimes the knife sometimes makes odd clicking sounds when I cut into things at a weird angle. But no sign of the handle loosening or anything like that yet.
Most of that comes from the angle of the bevel (making the edge thin) and the thickness of the knife. I have thinner knives that like to click if you are pushed off angle or your form is a bit off. It is more of just a snap due to the metal having a bit more flex and or from being thin, thus snapping like a spring and makes the sound. Naturally the thinner the edge, the higher the chance of a chip, so be careful with bones, but a normal cutting board misangle isn't likely to cause damage. And it's not the handle.
How do you keep it sharp?
Excellent knife! I've got the 9" Meridian (black handle) Elite, and as a professional in the industry it's still my go to. I highly recommend.
yes, I've been trying to tell people in the group about the San Moritz and the Meridian!
Good blade and review mate 😊
perfect review. thank you!
My Messermeister Royale Elite 23cm chef's knife is my favourite! It really turned me onto German knives over Japanese (shots fired). For such a lengthy knife, it's extremely light and the walnut wood handle feels (and looks) great. Same blade as the Oliva with the olive wood handle. Wanting that look, I bought an Olivia breadknife that's equally spectacular for its sharpness retention and appeal. Wicked for home displays, but probably not the best for kitchen abuse because of the natural handle.
It's a very good looking knife and olive wood is a great choice for a kitchen knife handle. Sounds like the heat treat is done as well as X50 can be done.
I am very glad and thrilled to see a review of this knife! I have the larger 22cm version of this knife and I can only concur. It's a great and very comfortable knife that holds up well in a commercial kitchen. The only drawback I can think of is since the steel is fairly soft it doesnt have very good edge retention - at least when compared to japanese knives. I have to sharpen my Burgvogel (that's the name they're sold under here in europe) on almost a weekly basis if I use it every day at work. No big deal - takes about 10 minutes or so on a rough polishing stone (3-4K depending on condition and mood) and it's good for another week of abuse.
I feel the review really gave credit to my personal two favorite things about this knife: the relatively thin spine that makes it feel more agile than your average german knife and the indeed very comfortable handle. The olive wood has an almost sticky feel to it when it gets wet which is a great quallity in a handle in a commercial setting.
I think the hesitation Ryky has with regards to the profile and belly would not stand had he reviewed the larger version I have. Granted, I am an adamant rocker when it comes to cutting technique so maybe I'm not the best person to attest to this but still. To me it seems the larger version has much better geometry and disposition.
In short, great knife. A bit pricey but worth every euro to me.
Do you know, if Burgvogel/Messermeister olivia-line are identically the same? - because of 90$ price difference... looking forward of one of them..
@Gary Choopper in fact, they're not the same. I was in contact with Mr Bahns, CEO of Burgvogel, and he said Messermeister has a thinner blade and is made for american market. Unfortunately, they're not available in Europe, except with tremendous shipping cost directly from Messermeister side.
I have the Messermeister Carbon 8 inch chef knife and I love it. Some people are turned off by the patina but i like it and it gets tons of use. I even butterfly my turkeys with it every year and it takes it like a champ even if it makes people cringe.
I've had mine for two weeks... my buddy who's a metallurgy geek told me I was overpaying for this knife because it's made with 1.4116, blah blah blah 😂
I can instantly tell from the way it feels in my hand and the polished edges you mentioned, that it's a sturdy workhorse of a knife.
Not too thin and not too heavy, especially on this 8" version - the grip is the best I've ever felt on a Western-style handle.
So far, the edge retention has been amazing and this this came crazy sharp out of the box.
Literally ticks every box when it comes to a German chefs knife, for me 👌🏼
Messermeister > everyone else (In Europe) haha.
Throwing shade at the guests and wife haha
Wunderschön!
Totally agree ! Everything is made to perfection.
great knife!
The manufacturer is "Burgvogel" of Solingen. For your info 😉 messermeister is just a brand for USA
yes, you're right!
And it IS a marketing issue, MANY if not most companies have differnt names for the same comany and for the same model in differnt marketing regions
It's awesome you knnow this!
@@hrhamada1982 I have a small tool shop and we usually look into small brands of Spain/europe for stocking. My favourite are french brands of Thiers and Spanish of Albacete
@@jokinabadsbs thiers is a region with MANY companies producing with a wide range of quality from horrible to superb. Just like Laguille.
Since the lat 1970s french knivesin general have taken a huge nose dive in quality, but there are still some superb ones
That explains why I have never heard of them.
Thank you! I couldn't find it in the Netherlands you just saved me some research bless you!
Those knives are actually pretty amazing. Burgvogel(The company behind those knives) is famous for their very fine and easy to maintain edges. They are not quite as fine as Herder Windmühlenmesser, but much finer than those from most other big companies. Plus they are quite affordable. A good step up from a 10 $ IKEA knife, that makes cooking a more fun experience.
What's the best way to keep it sharp?
That one has me pretty interested! Thanks for the review.
you should definitely test a "Windmühlenmesser" carbon steel knife
these are very classic German knives, only that there are hardly any manufacturers of this type of knife and they are more similar to the Japanese knives than the other German knives
I’m considering purchasing my first real knife! I’m trying to decide between the 8” Olivia and the herder (Windmühlenmesser) k5. Do you have any recommendations? I don’t know anyone who has used windhmühlenmesser as it is not popular in Canada.
@@abdullahthabit5015 This is probably due to the fact that the Windmühlenmesser have something more of Japanese knives and the brand does not try hard on the North American market but is quite popular in Japan among the "German knives"
The Herder Windmühlenmesser will be harder, sharper but also a little more sensitive, I myself would prefer to take the Santoku from the Windmühlenmesser, it is not the best made knife, but as long as you don't cut big things you have no problem with it and it is significantly cheaper than a K5
@@EumlOriginal first, thank you for the prompt reply! Second, I’m quite new to carbon knives so I don’t quite understand the limitations of using one.
What would you recommend not using this blade for? I understand these types of knives are not meant to cut through bone. Would it not be recommended to cut a watermelon with the Santoku knife?
I’m am planning on buying it for myself for general cooking, nothing super intensive
@@abdullahthabit5015 Carbon steel simply rusts quickly this can be stopped with oil, so you should always lightly oil it, and acids accelerate rusting when cutting sour foods such as lemons, wash the knife immediately afterwards
With a watermelon you have a large lever due to the size of the fruit, which easily has a lot of force on the knife, a stable knife would be better for this
But you rarely cut something as big as a watermelon, for all other work in the kitchen you have few problems with the knife
You just have to remember that you always clean it up immediately because of the rust, which one or the other may not like, but it helps a lot to keep the knife sharp for a long time
PS: look that = /watch?v=LO35cdWL1MQ
I really like my Zwilling pro 7" when I need something for daily use with the sharpness yet a little more heft or durability than any of my Japanese knives. Might look into this one if they're comparable.
@6:51 You’re a very EPIC & Educational knife 🔪 teacher, for a Red Blooded American!
Messermeister makes a GREAT knife.
I've got a batch of San Moritz and I've got a carving set in the Olivia series. And these are BEAUTIFUL!
Loved your daughter at 5:45 :) And thanks for all the useful info!
she demanded the melon! so she was just an eager customer.
@@Burrfection And please don't bother to react to stupid comments about your English. I didn't even notice that you are Asian. I was watching your videos because of your expertise. Being an immigrant and living in this amazing country for 30 years I am sick of people asking me "Where you are REALLY from?"
I love Japanese knives & I own several (need more to complete my set) but I'm sentimental towards Messermeister because they were in my culinary school kit. I learned w/these knives! The bolster on them never impedes on the blade like other German knives. Love your channel, pretty sure I'm gonna buy some knives from you. I appreciate you reviewing a Messermeister & I appreciate all of your wisdom! You rock!
Welcome to Sacramento. 👍
Olive wood is a great wood. High hardness and durability and very beautiful.
@@milostadic4215 have you heard back? I'm thinking about getting the Messermeister set that includes this knife. I am a little hesitant because of the wood handle (as beautiful as it is).
@@milostadic4215 thank you! I just ordered mine. Messermeister is having a sale on their Oliva line + another 10% off with welcome10 coupon code. Super looking forward to it!
@@fightingcarrot How is it holding up? Any sharpening tips?
As a side, I think you have a great voice, and great speaking manner, and I for one could not care less our ethnicity. Some people have a great voice, period end of story.
I'm so glad you pointed out the polish on Wustofs polish how it's really sharp. Not sure it would actually cut you, but working all day with my Wustof half-bolster classic my fingertips and fingers begin to get sore especially with a pinch grip. I used some steel wool on the edge transitions and just from use has mellowed out a bit, but yeah I did not like that.
Wüsthof* half-bolster
My favorite "Wow you don't have an accent for a Mexican" haha! Great video once again.
i feel you !
Cangshan Knives are really nice and function great
I have this knife as well as the Oliva santoku & paring!!
Olive wood is great because it’s so oily. Thanks for uploading, have been looking for a decent ‘guest’ knife too!
Still my guest knife now!
Awesome
this is a nice knife
5:46 Your little girl waiting for her share of the watermelon, 😁
Gib melön
I have these knives that are great 👍
the handle is very pretty
You are in Sacramento? Me too. This Christmas I recently bought my first few higher end knives. I’ve collected pocket knives for a while. Just recently bought a set of Shun Premier and a Victornox.
BTW had to smile your voice and speaking manner are very good for an anyone. It's important if you want strangers to spend eight or ten or twenty-three minutes in your company. I'm in the video biz myself and you could totally do voiceover work.
Quite new to your channel mate getting to terms with the basics, getting good knives seems to be a problem here in bonny Scotland, so u still do your knives for shipping costs? Much appreciated and keep the reviews coming. 👍👍👍
I use just one knife. I bought it at Walmart for $6 and it was made by a 12-year old boy in China. Best knife I've ever had. I don't know what brand or model it is because that got washed off. I use it for everything from field dressing deer to mincing parsley for my spaghetti sauce.
If I get a knife with a sharp spine I just file and sand it a bit, makes a cheap beater knife SO much better
I use a cheap set of small diamond files and get a really clean finish 👍
Hi Ryky, I recently subscribed to you channel after watching a couple videos. You provide excellent information without pushy sales tactics. Please do a review on custom knife wraps and see what discount codes you may be able to offer.
Messermeister definitely has some great steel, geometry and quality. Olivewood handle looks a bit chunky, I would like to see G10 on Messermeister !
I want to thank you for the work you are doing. I really would appreciate your opinion on Dalstrong knifes? I’m looking for a good knife for cleaning/trimming meat for smoking/BBQ
Would you please review the Zwilling 1731? It is made of different steel from the typical German knives. It uses Cronidur 30, which is also known as LC200N or Z-FiNit. It is hardened to 60 HRC, has an ebony handle and 12.5 degree edge.
Great thing about German knife is the bolster
About some of the things you mention: "Guests use it". You let outside people cook in your kitchen? "... in my knife drawer". With all your knowledge about storing knives, you still keep some of them in a drawer? I'm shocked😉.
Hey Ricky, the knife you review in this video isn't listed as a singular purchase on your amazon link. Thanks for the content!
Forgive me if you have already done a video on this. I did not take the time yet to search..
What are some of your favourite pareing/ small utility knives.
I use my 8 inch chef's knife the most.
And I used to use the paring second.
My ex took this one with her. It was an Anolon advanced I had for more then a decade. Thank you
How do you feel about Miyabi knives as a brand? I have a chef and paring and live them curious what you think. Great video as always
He featured and tested many Miyabis over the years, and seems to like them. No wonder, they are really well-made and beautiful to look at.
Hi, Ryky! Could you please test Suehiro Gokumyo stones or say if they are worth to buy them?
The sharpest edge i ever got on a knife was on a german stainless Gustav Emil Ern from the 70s. Got it NOS from ebay. I also have 2 japanese in Aogami1 and Aogami2, but somehow i was never able to get a real hair popping sharpness on these.
BughunterX depends on the type of stone you use and your technique
I have one of these ( the 9 inch). Absolutely agree about fit and finish - easily the best presented German knife! The handle is just amazing. The blade edge is nicely polished and everything looks great! It cuts paper extremely well. But it skims over hard vegetables (e.g onion) which is not ideal as it is very sharp and you run the risk of cutting yourself! So what is wrong - I suspect the factory sharpening (cloth wheel) is not giving enough bite! I have experimented with stropping it on leather laced with jewelers geen and after (a lot) of strokes it is now biting into hard vegetables.
Still not entirely happy with performance. So sharpened it using Naniwa 6000 grit stone @15 degrees. The difference is very noticeable - even visually, no microserrations (that I can see), and a quieter sound when cutting paper and much more bite into vegetables. Not sure if a higher grit level would benefit this knife (e.g 8000 Show White), but for now 6000 is good!
If we set the handle aside, is this knife similar to the Meridian Elite or any of their other knives? I'm curious if they use the same steel like Wusthof does. Also, are these full tang and are they forged?
Hi, thanks for your interesting videos. I would be interested in your views / comments on the Mora Kitchen Knives made in Sweden.
This knife looks very much like my Burgvogel Chefsknive. I wonder if they come from the same factory in Solingen. Even the shape of the handle is the same and the Burgvogel also comes in an Olive wood variant. I am very satisfied with the Burgvogel as well. Ok, I checked. It's, in fact, the same company just rebranded to the rest of the world under Messermeister.
How do you sharpen it? Does the edge hold up?
@@_wormlet Tbh I just bought one of the cheap 11 Dollar 3 way sharpener from amazon. THis isn't a japanese knive so it doesn't really need any special angle. Works fine till today.
Chef's knife*
What's the long term edge retention like? Isn't its steel supposed to be the worst edge keeper?
did he stop sharpening them on his channel? I miss those
Cangshan order just placed #2957.
Thank you for the opportunity.
Woah, that is a beautiful knife. I want to experience a nice chef's knife. Maybe I can find a way to save for one. Moving into a new apartment tomorrow.
What would you recommend for a beginners all purpose knife?
Take a look at the Victorinox/Forschner line of stamped knives. You can't beat them for the price. I have three 8" chef knives (model #40520) that I have sharpened at different angles. If you want to spend about twice as much take a look at the Tojiro DP series Gyuto, which is about $80, but you get a very good Japanese knife that is as good as much more expensive blades.
$50 tojiro. Utilitarian, japanese, sharp
Wow - I bought this knife to replace my Zwilling Pro before I found you video! One thing I didn't like is the 4 knives I did get have completely different grain patterns and shade (bought them online and didn't get to pick). My recommendation is to buy them in person to get the grain/shade exactly how you want it.
How do you keep yours touched up?
@@_wormlet Olive Wood - I have a mineral oil rag and just wipe/polish the handles every week, takes 10 seconds. sharpen with whetstone.
BTW - Thats just for the Olive wood handles, they have that hard plastic like the Zwilling too which is more practical, but less of a looker.
@@williamkhsu4 Do you use a steel between sharpenings?
@@_wormlet Yes,
I have not seen the links when you offer the knives for $1. Do you remove the link once you sell out?
You certainly know a lot about knives and sharpening,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, For an Asian. Kidding aside, I really enjoy your channel and love my KUMA. I know, It's not a Massamoto but for the things I cut and chop I need not get a second mortgage on the farm. I think I will try the Messermeister next. What is your opinion or thinking on crock sticks?? Due to my lack of sharpening skills I got them about 45 years ago for my hunting and fishing knives that really take a beating.
I want theses white handle knives!!!!!!!
With a german knife i expected a german profile but that looks like a Japanse profile atleast. I have a eden vg10 steel knife which is about the same but im looking for a knife with a higher blade and this seems to have a higher blade even tho not as high as im looking for but i wil look it up.
Advice/Suggestion please. We have a much loved 6.5" Wusthof Santoku. My wife and family love it. I prefer a longer blade 8" I see there is a longer Wusthof . Is there another option you would recommend I look at. Before I spend the money? Thanks
You can never go wrong with a wusthof, even their stamped line is great.
The knife in this video has "sister" knives by the same company Messermeister that are used by working cooks and chefs that are less expensive because of a less expensive handle. Also consider FDick, Henckels (with TWO men, not with one man) and Mercer if you want german steel. And many companies make appx 8, 9, and 10, and even longer "chefs knives".
ALL of these companies make professional class knives.
You might also want to look at rykys videos of dragon or nexus which are made of BD1n
@@hrhamada1982 Thank you. Your videos are very useful.
@@fredricksickelbower9431 I am not ryky, But I AM one of the core parts of the community that ryky has created. He has his opinions, I have mine. He is a FAR better sharpener than I am. I am a semi retired cook/chef of some 40 years or soand bring that perspective to the community. That of saomeone with a knife in their had 5 hours before once even setting it down. Someone who needs to rely of quality for years and years and someone who feels fatigue and pain if I do not use something good.
Man I wish I could afford one of these. Beautiful. And yeah the extended hand guard so you can’t sharpen the heel is one of the few things that annoys me about my Wustoff Classic 8 inch. What was the name of that awesome 40 dollar chef knife you reviewed a year or two ago.
Victorinox.
If you want a "similar" knife but cannot pay the higher price for the beautiful wood, consider their San Moritz line or their Meridian line.
And of course Mercer as well as Wusthof, Henckels, Mercer and FDick.
As far as a spectacular 40 dollar knife, look at Mercer Genesis and Mercer Rennaisance, perhaps a Schmidt Brothers.
@@tinac.2671 You are comparing a stamped knife to a forged knife
Messermeister has a Park Plaza and a Four Seasons model that is stamped but slightly better than Victorinox (unless your a butcher) and Wushof has a Wusthof pro that is in every way superior to a victorinox.
@@hrhamada1982 ... unless you're* a butcher / Wüsthof
That knife is around 100 $. Put away 10 $ for 10 months, and you got it. How hard can that be?
Ever consider trying a Chinese style chefs knife? That's all I've used and am accustomed to. Maybe I'll pick up one of the other styles as sometimes it is nice to have a point on the knife.
Hi man is it possible to regrind a v grind or flat grind a kitchen knife on a Wetston? It would really help me out if you could answer this question.
yes, you can, but it is a lot of work.
And while flat grinds have their advantages in one way, they also have DISadvantages in other ways. Especially strength.
Most people find compound bevels the best choice fr most kitchen work and if you want the sharpn
ess that a flat grind can help with, use a better steel or go to a Japanese single bevel
Looks like the Böker Olivia Line.
Do you think this handle would be suitable for left hand use
I have a 10" one it's my main knife
the back of the Wüsthof knives aren’t polished/rounded because you can then use the back of the knife for scraping off fish scales, etc. It’s a feature, this statement comes from Wüsthof itself!
nice to know!
I can't find any info about balance point or sharpening angle. Can someone help me out? Please!
Please review mercer nakiri 21067. It has a shape like santoku or kiritsuke… i use it for vegetable and meat… thanks before
What angle do you suppose it is sharpened at?
i agree with you entirely about the belly, the Victorinox knife was a good shape for this and excellent spine thickness
it was a cheap ride but it was a virtually indestructible work horse in the kitchen.