The chef’s knife is better, which admittedly is not saying much. It’s very rocky and lightweight. I prefer a heavier knife, especially considering how slippery the handle feels. But I was able to slice through my pile of chives, plus garlic and onions. That’s the best assessment I can give: I was able to use this knife to cut things. Did I mention that my beloved Kiwi cleaver costs $15?
One Reddit user mentioned that the knives leach color, which I’m not surprised about, given my aforementioned “these…
