This could be the best chef's knife available for under $200. The grade of steel is excellent--VG-10 is considered one of the "super" steels, and only top-tier knives are made out of it (only the ultra-expensive industrial powdered steels like cowprie and SG-2 are rated higher). It sharpens well, holds an edge, holds up well to corrosives like tomato and onion juices, and generally performs across the range of properties: 60RC hardness, doesn't chip easily, yet doesn't fold easily... a super steel.It is made in the "san-mai" way, with layers of stainless steel over the VG-10, to help keep it free from rust or corrosion.
It's designed to be used by a real cook--someone using "the pinch" will be comfortable. Nothing sharp or rubbing or getting in the way. For amateurs the handle is nice, micarta, a good shape, non-slip, curved to fit most hands, and looks beautiful.
The knife comes razor sharp, with a western style 50/50 edge, which makes it much easier to care for and re-sharpen when needed. I am guessing the edges are at around 20 degrees. Steel it once or twice to get rid of burs, then rinse it in warm soapy water, then you are ready to go to town.
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