8" Chef Knife, Super High-end High Carbon Powdered Stainless Steel, 67-Layer Damascus Steel Kitchen Knife, Professional Grade Sharp, Red Black G10 Handle Ergonomic Design, Chef Gift

These knives keep an edge very well and have a thick spine but not so think they struggle getting through hard foods. For the price, these provide excellent edge retention whilst also taking a new edge on a diamond/whetstone well. handles feel great and transition into the blade well, and their weight provides excellent balance in a pinch grip. The handles also have good texture and don't slide around on damp hands

I bought the 8" chef's knife with 5" utility knife combination ("Beginner Chef") for my mother in-law. My first impression, out of the box, was that the chef's knife felt quite heavy. I washed it and used it to fine dice a whole onion and a huge amount of carrots (julienne). The knives are super sharp out of the box. The blade went thru the onion with no effort at all. After using for all the chopping and dicing, the chef's knife did not really feel heavy. It's well balanced.The shape of the both the chef's knife and utility knife are a little unusual. The curvature of the cutting edge of the chef's knife is ok, I tried rocking the knife while chopping the onion and it felt fine. Attached are photos. They are taken with my Cangshan A-Series chef's knife which has a more traditional German chef's knife shape. Both knives have cutting edges of exactly 8 inches, but the backside of the ZongChuan 8C blade is about an inch longer, explaining the extra weight of the knife. The width is about 2.25" compared to 1.75 inches for the Cangshan.The width of the utility knife is 1.1 inches, while the Cangshan utility is about 0.875 inches. Personally, I would prefer a more narrow utility blade.I give these knives a 5 star rating. They appear very well made. The edges around the handle are smooth and all flush. The blade is thick and strong, but not too thick. The edges of the back of the blade are rounded and smooth. The reported hardness of HRC 58 +/-2 should be hard enough to hold a sharp edge, yet soft enough to easily sharpen with a whetstone. This is the same hardness of my Cangshan knives, which I have had for 5 years and sharpen about every 6 months.At $60, these knives are good value.

I finally looked at my old care-worn utility kitchen knifes after sawing and sawing at a tomato while only creasing the skin.Time for new knives, I said. And this time, spend a little moola for a good set.These are nice. I opted for the non-wooden handle ones just for the cleaning angle. (the wooden handles on my old knives had too much ingrained gunk on them.VERY sharp. The tomato gives up the ghost with the first easy draw.But be very careful... If you're like me, Older, and you've been knocking around with some old, dull, cheap $$$ bargain store knives-- Have a care how you slice things. If you're careless, you'll lose some skin off your fingers. And keep a FIRM-grip. If this thing slips & drops down, and your foot is in the way...You WILL see blood.Also-- the 8" knife won't fit most kitchen drawer utensil organizers. I decided to get a Magnetic knife holder and mount all my knives there now.

I wanted some new knives since even after sharpening my old ones were crushing more often then slicing things like tomatoes and peppers. I’ve been pleased so far with both of these! The cuts are sharp and clean, the handles are comfortable, and between both sizes I always have the blade I’ll need.The one thing I will say is PLEASE be careful when using these knives! Be cautious and use cutting gloves if you think that might be a risk for you. While chopping bell peppers I actually sliced the tip of my thumb nearly clean off with the very back of the chef’s knife! Now thankfully it’s healed and I’m doing fine, but I treat them with extra caution now that I am so personally aquatinted with their ability to cleave through skin and flesh like butter.

OMG,these are the singularly sharpest knives I have ever owned.I have been an avid hunter,fisher.So I have gone through a plethora of knives over the decades. I would recommend this product to anyone in need of cutlery on cutting "edge ".

The media could not be loaded. For the price these 2 knives can’t be beat . Real sharp and a good looking knife . I do recommend . This knife is in my top 3 knives

They cut really great! Slides threw green peppers.

Both models are nice knives. I bought both the 10C and 10C pro and found a few differences not evident from the product photos. Not shown in the listing, the 10C Pro also has a full tang. The blade height of the 10C Pro is 2-1/4" while the 10C is 1-15/16".