Mercer Culinary Züm Forged Utility Wavy Edge Knife, 6 Inch,Black

Bought this for our son who loves to cook. It is on par with our Wüsthof Classic as far as blade thickness, weight, and balance, but for a far better price. The grip is comfortable, it comes very sharp out of the box, and gets used by us as much as our Wüsthof. I think it's an attractive knife that should give our son years of service in the kitchen.

I've used one just like this professionally and sharpened every week and it still has tons life when i use at home i sharpen it once a year or so very easy to sharpen and holds good edge top choice very comfortable to use very good steel holds an edge never rusts and easy to sharpen what more could one want

I love this knife! It’s sharp and fits well in my hand. Love it.

I'm a culinary student who's been using a Genesis 8" short bolster for around 6 months. I bought the Zum 10" short bolster. Here are my notes: The handle is comfortable, but the rounded edges between flat portions are in locations that don't make sense ergonomically. The front edge of the bolster is only slightly rounded and feels uncomfortable, which will only compound with long use times. The spine is rounded, which is very comfortable, but it was rounded coarsely and not smoothed. A few passes with a sharpening stone will make the texture feel a bit nicer. The weight is comfortable, and is lighter per inch than the Genesis 8". The knife is sharp enough out of the box to slice paper midair, for those of you without stones, but like with all western knives, you will need a honing steel (don't call it a sharpening steel if you want to live). Finally, the issue from my title. There is nothing defective about the edge, it will function perfectly fine. There are simply some locations on the edge where the grind is more straight than curved. You may not notice this unless you use a knife frequently, I sure didn't without looking at the edge, but it may cause uneven wear due to the knife rocking on a few points instead of rolling down the whole edge as it rocks. A solid knife, Imo. Definitely worth the money, I might even replace my Genesis with a Zum 8"

I bought a couple of the 8” chef knives for 2 of my shift leaders that didn’t have their own after they held down the kitchen by themselves on a busy Halloween night. I liked how it felt in my hand when it arrived so I bought one for myself. Mercer’s are good enough when you use a rod and stone regularly and don’t want to worry about bringing your Wusthoff to work every day for light prep work.Fast forward 2 years, I started a new job and had to trim whole briskets and slice it after cook so I stepped up from the 8” to the 10”. 10” version was even better. The dang new guy says it’s dull half the time (Dangit, Emerson!) but the kitchen manager that has a Global likes to use this Mercer when they cut ribeye and says it just glides through it.If there’s any issue at all, you’re probably doing something wrong.

This is a really great European-style forged chefs knife, and remarkably good quality for the price. I find it every bit as useful as the Henckels 5-star that I also have in my knife collection. As with any good chef's knife, it needs periodic sharpening, so have some good sharpening stones and a strop on hand. (I always recommend a strop over a sharpening steel, btw.)

Great knife and the value for money

I discovered this paring knife in someone else's kitchen and I sort of had to have it. I have quite a collection of paring knives, but this is the best one.... I started using it immediately. It is made from a high carbon steel, not stainless steel, meaning it stays sharper longer, but it is more brittle and rusts easier than stainless steel. So, the tradeoff is that you simply have to clean it and dry it immediately, but that is my established kitchen routine anyway, for I like to keep my knives in good shape. The handle has a good ergonomic shape, so it is very comfortable to hold. This knife is a winner.