I have probably tried and own just about every knife on the market. I have a hundred of them, seriously a hundred of them, some are almost a 100 years old (alright thats an exaggeration), but a couple from Chicago Cutlery and I have a huge Dick's butcher knife that just might be 100 (yes I know the knives are junk, but I like knives)! I have some Shun's and some Al Mars and a Couple of old Sabatier's (that I can't get rid of, even though I know the Japanese knives are much better, they are high carbon steel that stains, but I keep them buffed). Hate Global, junk. Wusthof, Messermeister, Henkle, Marks, average knives but the steel is soft and they get dull way too easily. I purchased and tried a Mac because of all of the fuss about them but they just were not for me AND I hated the handles on the Tojiro, held one and put it down immediately, thankfully I didn't buy one. Al Mar, Morimoto and Shun are my favorite knifes. My 8" shun Kaji Elite Chef's knife is just awesome, it fits like a little black dress and the steel is hard as any blade I have ever touched. The only bad thing I can say about a Shun is the handle on the Classic, I don't care for it, the Elite handle is a lot better for me.OK enough of that, this is a review for the Al Mar Honesuki. In summary, it's awesome, thin, hard steel, easy to use, balanced, everything you could possible want in a knife, it is fantastic!! If you use a standard boning knife you will use this knife once and throw the old standard boners away (or at least put them in your knife drawer). The Honesuki style boning knife is far-far superior for boning. My favorite things about the Al Mar are the thinness of the blade and hardness of the Steel. Holds an edge even after taking out two cases of chickens. I know my Shun Elite has harder steel, but this one holds an edge just as well. Knives are very personal things, but this knife does everything it's advertised to do and more. Now I am saving for a Shun Elite Nakiri. I guess I will never stop buying knives, they are kind of like a drug for me, but I'm not sure I'll EVER replace this boning knife even if I can afford TsuKasa. It is magnificent, if you are thinking about it, do it, worth every dime.
Chef Glenn
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