VKS Chef Kitchen Knife

Honestly, I was skeptical about the edge retention claim, but I've been using this thing for three weeks of heavy meal prep and it still glides through tomatoes like day one. The VG-10 steel at 61 hardness is the real deal—it's the first knife I've owned that doesn't need sharpening after every sing

I’m a home cook who chops vegetables daily, and my old knives needed sharpening every week—this one’s VG-10 blade still feels razor-sharp after a month of heavy use. The 61 hardness rating really shows in how cleanly it slices through tomatoes without crushing them. It’s a bit heavier than what I’m

I've had this knife for three weeks now and it still slices through tomatoes like day one. The VG-10 steel really holds up, no honing needed after my usual meal prep.