Mercer Culinary Ultimate White, 8 Inch Chef's Knife

This Knife is a fantastic budget-friendly option that doesn’t skip on performance. Right out of the box, it’s razor-sharp and makes chopping veggies, meats, and herbs effortless. The full tang and three-rivet handle give it a sturdy, balanced feel, and it’s held up well with regular use.For the price, it’s an absolute steal—comparable to many pricer knives. Whether you're a beginner or a home cook looking for a reliable backup, this knife delivers great value.Highly recommend—sharp, durable, and perfect for everyday cooking!

Like the shape and grip of the handle. The steel is good enough to take a sharp edge and a reasonable commercial kitchen beating. You can get a better handle and better steel. But in a commercial setting, any knife will take a lot of hard use. This one is made to take that abuse without draining the tool budget.Pro kitchens need sharp chef’s tools that can do all the chef tool jobs. They need to pay as little as possible for them. Mercer Culinary understands this need and produces several lines of low-cost cutlery to meet slightly different needs, the primary one being kitchen tools as a wear item that can perform at chef level without blowing too much overhead on them.These are easy to sharpen and don’t chip easily. The handles are certified for chlorinated sanitizer sinks. Lots of companies make a tool like this but Mercer outsells them all. You might not want one for your home kitchen where a little nicer tools make sense, but for your restaurant they’re a great compromise between cost, quality, and utility. You can get better everything but for 14 bucks probably not.My kitchen knife is a Shun with a VG-10 core and mild steel “Damascus” cladding. It has a stainless handle and could work well in a pro setting but VG-10 is notorious for chipping when you’re working on bones. I have a German cleaver for that stuff and the Shun for everything else. My favorite part of the VG-10 blade is the laser sharp edge it holds. But it might be a bit fragile under commercial use.If a $14 knife chips under hard use it’s no great loss.Everything about this knife maximizes commercial effectiveness per dollar spent. If that is your priority, this is a pretty good candidate to be your knife. Your kitchen might buy these by the gross.

This knife is made from high-carbon stainless steel, which ensures that it remains sharp and strong even after extended use.The blade is 8 inches long, which is an ideal length for most kitchen tasks. It is also razor-sharp, making it easy to slice, chop, and dice with precision. The blade is also tapered to provide excellent balance and control, which is especially useful for more delicate tasks.The handle of the knife is made from a comfortable, slip-resistant material that provides a secure grip even when your hands are wet. This is particularly important for safety reasons, as a slippery handle can lead to accidents in the kitchen.One of the best features of this knife is its easy maintenance. It is dishwasher safe, and the high-carbon stainless steel blade resists rust and corrosion, so it stays looking like new for years to come. The knife also comes with a protective sheath, which is ideal for storing it safely when not in use.Overall, the this knife is an excellent investment for any home cook or professional chef. Its combination of high-quality materials, precise construction, and comfortable design make it a joy to use, and it is sure to become a staple in any kitchen.

I was surprised this came to me sharp! It feels comfortable enough and its weight is sufficient. It cuts well...That's why it was so hard to bring myself to dull it with a brick and resharpen it to put this knife to the test!Used 400/1000 grit whetstone to sharpen . Factory bevel seemed to be around 15°. It sharpened up nicely; another surprise! Lol, sorry if I use excessive exclamations it's a habbit.Next test was march chopping (look it up) it on a hard wooden cutting board to slowly emulate wear and tear until it couldn't cut a tomato smoothly. I honed it and the edge restored quite well! I suggest a steel rod. I'll explain why shortly.Over all this knife is perfect for beginners or anyone looking to just buy a sharp knife for cheap so they don't have to sharpen their old one(s) and want something better then what you can get at a supermarket. If you plan on sharpening it, a lot of steel was removed in my initial whetstone work. I have a feeling it will need sharpening several times a year as the edge retention isn't so great. That's why I suggest a steel rod over diamond or ceramic for daily honing. Save that steel!Lastly, remember to take care of your knives! Wash them and dry them well and they won't rust. Don't throw them in a draw and they'll last longer! A sharp knife is a safe knife!;D