Dexter Traditional Wood Handle 8 x 3-1/4" Chinese Chefs Knife

A very sharp knife, very good to cut meat(boneless) and chop vegetables. BUT: I chopped my first onion and the blade stained, and I do not think that even a blow torch will not remove stain. Handle way too small for large hands making it a bit unstable.

This is the lowest cost item in Dexter Russell's line of Chinese knives. Just as sharp as all the others. High carbon steel guarantees the sharpest blade possible, and will eventually develop a patina. Every Chinese restaurant kitchen has one. In Chinese kitchens, they don't have a block of knives, with a different size and design for different jobs. Every job is done with this knife. Chopping. Slicing. Dicing. Paring. Smashing garlic. And even processing of live animals.

Before you call PETA, just keep in mind that in Asian cultures, the food has to be as fresh as possible. For one, it taste better. And in the days before refrigeration, You keep everything alive up to the last possible minute. Nobody wants to eat spoiled, rotting meat. Would you eat day old sushi without refrigeration?

Being a vegetarian is a first world luxury. Eating meat is a third world luxury. Rejecting food, while others starve, is a pompous, arrogant action by overfed, privileged elitist. 30% of the world's population is vegetarian, most of them not by choice, and they're not too happy about it either.

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