Just did a large prep session for mothers day. Man, this excelled at everything. Lateral cuts flew through onions, carrots dead silent, and grabbed peppers easily, shallots minced no problem. I don’t know but this may be the best knife dollar for dollar. It feels like a WH/middleweight but cuts like a custom Xerxes with stellar food release. Doesn’t oxidize easily, patina was mostly stable and subtle. Balance is perfect and I am not worried about the edge. Feels great on poly cutting boards. Good feedback on my coti. Steel wasn’t too hard for it. And the edge lasted for a whole shift and still grabbed tomato and pepper skins. Maybe I’ll crack some lobsters with her to hit the durability benchmark fully.
TLDR: Jannis makes a damn good knife.
