As an avid home chef that cooks everyday, and mechanical engineer by trade with a PE license in materials, I can say this is the best chefs knife I have ever found. I have powder steel knifes, Swedish steel knives, VG-10 and carbon steel knives, this knife lasts and doesn’t chip when doing everything from mincing herbs to deboning chickens. As a matter of physics I wish they made a 6” version. 8.5” is more than any chef needs.
Thought I was getting the Yaxell. My guess is that Apogee has the Yaxell rebranded the knife with their name on it. Still a nice knife
To clarify, Dragon knives have always been Apogee's. Yaxell was our previous manufacturing partner. We have since changed manufacturing partners, but we still use the exact same materials, designs, and fantastic heat treatment. I hope this clears up any confusion.
Where is the knife I ordered 2 weeks ago - youre sending requests for a review and NEVER insured I received this knife - pls explain ????