ZHEN Steel 8" Chef Butcher Knife

It came sharp enough to shave with, and I did.Slicing is effortless, but it feels light. I actually appreciate how it balances in my hand.The price is right. You're going to spend ~$200 for a knife of similar quality.The handle is terrific. The tang was a solid piece of metal, ground flat in the middle, with the end cap left the width of the handle. It will last Forever. The grip is a sort of rubberized material, and it's bonded so tightly there is no place for water or gunk. I don't mean 'a crack thinner than a hair,' I mean there are no seams. I've used it twice daily for a year, and it's perfect. This is a better grip than my Wüsthoff knives. I especially like how the blade tapers into the handle, as it provides a very comfortable grip when holding the knife properly.No Gimmicks. It seems like once you go above the $20 price range with a Chinese chef's knife, some cooking show personality or 'respected brand' is adding at least 100 bucks to the price tag. I know that is a valuable service because most people will never feel satisfied with their choice unless there is a brand or celebrity endorsement, but at the same time these products are usually marred with a logo, built from materials more suitable to European knives, or have 'distinctive' styling that gets in the way of functionality.If you're the sort of person who has hand sharpened knifes since you were a kid and cooks by intuition, I think you'll find this knife a pleasure to use. But if you've been watching Alton Brown explain knives on youtube and he didn't rub you the wrong way, you should really spend the extra money and get Shun knives or whatever.Caveats:This is not a butcher's knife, as it is titled.Leaving it in the sink or leaving food on it will cause the blade to stain or develop a patina. I wouldn't put this in the dishwasher either.This is a fine instrument. It won't survive in a house with casual roommates or lazy children.