Messermeister San Moritz Elite 10” Stealth Chef’s Knife - Fine German Steel Alloy Blade - Rust Resistant & Easy to Maintain

Ok so I'm not a professional chef or anything, but I do enjoy cooking and do it a lot. Although I'm a "lay-cook" I recognize the value of proper high quality tools for the job. I did a lot of research before purchasing this particular knife, and while I wouldn't say its the best for everyone in every cooking situation of course, all things considered (steel, edge retention, length, price, etc.) it represents an outstanding knife by any standard that any cook (even professional ones) would be proud to use.I leave it to the reader to research the nitty gritty details and technical specifications if you're so inclined; I'll just keep this review short, covering only what I consider highlights of the knife.1. Length. When researching kitchen knives, I came across  An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro ...great book by the way...which advised considering the 9-inch length due to the "just right" feel and extra versatility. I took the advice and am glad I did. The length is perfect. It allows me to safely and effectively slice "bigger" jobs like halving Acorn Squash yet its not too bulky to mince garlic. You'd be amazed and the difference that one inch makes, whether above the 8-inch or below the 10-inch...the 8 is arguably too small for some things and the 10 just feels enormous and somewhat unwieldy in certain situations.2. Ergonomics and "feel". This is obviously a classic knife design, and now I know why. It just works. It inspires confidence with the comfort that goes along with using it. And the real estate of the blade makes it perfect for transferring food from cutting board to pot, pan, etc.3. The edge. Oh my goodness, if you've never experienced a truly high quality really sharp knife in the kitchen, it will revolutionize your whole perspective of cooking. It's, well, awesome. It makes preparing food so much more easy and enjoyable. And contrary to what some people think, sharp doesn't mean less safe. In fact, the opposite...as counter intuitive as it may seem to some, "a sharp knife is a safe knife". The sharpness allows the knife blade to do the work; you're just there to guide it, whereas with a duller knife you have to exert effort and "push", which predisposes you to injury by increasing the likelihood of movement of the food item under your fingers while you're trying to essentially "crush-cut" the food instead of letting the knife easily glide through the food (as it does with a sharp knife).4. Price. Ok, yeah I understand that if you're new to the idea of buying a really good knife for the kitchen, this probably seems really pricey. But you must consider the trade-offs. This knife, with proper care, will last a lifetime for most people. You'll hand this down to your grandchildren. Second, as I said earlier, if you've never experienced using a truly fine cutting tool in the kitchen I guarantee you'll be hooked at first slice. Third, the reason chef's knife is so iconic is because it is the true workhorse of the kitchen. If you had literally no other knives at all besides this one, you could very handily accomplish 95% of all cutting tasks in the kitchen (and that's not an exaggeration). So when considering the bigger picture this knife is really a great value.They say that a knife and a pot are the most important items in a kitchen. I totally agree. I have no regrets at all about purchasing this knife, and don't think you would either.

This knife is sharp, keeps an edge with minor touch up and hefty enough to stand up to about any kitchen job. I got the 10" elite. Foods tend to stick to the sides of the blades and need to be scraped off. Not a big deal. Were I to purchase again I would go to the 9" stealth for a more nimble everyday cutter.

i bought this knife just after buying the bob kramer chefs knife that is also sold on this site, so this knife stayed at home and didn't come to the restaurant for a while. i wasn't impressed by the "feel" of this knife out of the box edge and assumed it was like some other henckel/wusthof knives that won't take an edge on a tri-stone. this knife responds very well to stoning and steeling and rivals my kramer only in my faith of its edge durability. wary of piles of parsley and cases of butternut with the kramer, which stays shaving sharp when needed for chives, green ons. etc. the messermeister is brought out to tackle cutting board rattling projects such as the aforementioned butternuts, cabbage, ten pounds of onions for soubise, ribeyes, mire poix, etc. and the nice thing is after all that i don't have to pull out a different knife to slice tomatoes or whatnot. it all boils down to preference but from experience this takes a beautiful edge on the stone, regains it every time you steel it, and handles beautifully in every setting. btw, my previous knives were wusthof grand prix II's, bought from this site. good luck sharpening those on a tri stone... bought a chefs, santoku, boning and paring and all three are virtually untouched, and i thought i did my homework....

This is a classic german chef's knife with excellent german steel. The hardness is a Rockwell of 57-58 which means it's not as fragile as Japanese chef's knives and can be touched up easily with a good honing steel. Put it in your knife block, pull it out and hit the honing steel, and you are good to go. If you hit something hard you may roll the edge a bit but that can be pulled out on some sharpening stones. It's a pleasure to use and I expect to get many years of great service from it.

Despite all the reviews of that blade never getting dull mine did fairly quickly. I’m a big guy with big hands but the 10” doesn’t feel quite right in my hand. Maybe 9” would feel better, but knife is top quality, well weighted and balanced, doesn’t rust

Been using the knife now for a week and it has exceeded all my expectations. Super sharp but has held it's edge excellently. Found this to be as sharp and cut as well as the MAC MDK-90 I replaced for this one as it just didn't feel right with my large hands. Was expecting a slight drop in performance but haven't seen none and actually have experienced better edge retention so far. Highly recommended as the quality is immediately evident.

I had this exact knife in school, years ago. The picture makes it seem as if it were scalloped, but it is in fact not. This does not matter because the knife is such high quality I could care less. The only draw back is that it is heavy, this might be more of a problem with other people but I learned how to use this knife and now it seems normal. Stays sharp, comes with a good edge out of the box. Holds its own next to the wustoffs and shuns, just a bit heavy. Good deal for 140.If you want to learn the sword practice with a sword in each hand. Same basic principle applies here. If you want to wield any length of knife, practice with something long. Go for the 12 inch. If you want to wield any weight knife practice with the heaviest first

I like the balance and weight of this Messermeister San Moritz. It's a replacement for a 12 year old Messermeister that was sharpened to the point it was into the Granton Edge. I opted for a non-granton edge this time.

I have been a knife enthusiast since I was a butcher for 7 years where I learned my original knife skills.I have also been a keen cook all my life and probably missed my calling as a chef. I have used many and varied styles ofknives, especially in the kitchen. The Messermeister San Moritz Elite is the nicest chef knife I have ever had the pleasureto use in sharpness, handling and superb construction, you cannot go past German engineering. Worth every cent!!

Great knife! After reading about different knives, this one seemed to be among the top choices for that price level. I am not disappointed. Very comfortable, feels highly durable, and very good quality.Just started getting better tools for my kitchen with this knife, a chef knife. And I would recommend it for someone that is trying to do the same!

Sharp and a nice cutting experience.

Very impressive blade and handle. Worth the price