Enso SG2 Chinese Chef's Knife

i love it

6 Month Update: After using the knife for roughly 6 months I wanted to update the review. While still enjoyable to use I have had issues with the edge micro-chipping. No matter how careful I am the sheer weight of the large blade is too much for the heat treat on the SG2 in my opinion. Being used on nothing but veggie prep, on a Boos Block end grain board, and by someone who has used knives professionally and now personally for over 20 years. Contrasting my other knives made of Arogami Super Blue, Blue #2, and White steels this edge does not resist chipping like the harder and better hand forged knives of Japan. It still has fantastic edge retention, and on a set of high quality Japanese wet stones is easy to sharpen. It still has a great balance and is a very fast prep tool in experienced hands. I can not say that the chips have degraded the overall butting experience, but it was worth mentioning in an update to this review. I purchased this through the supplier and not directly on Amazon, but there were no reviews so I wanted to add this here to help others looking for a knife in this price point. This knife is beyond extravagant for a Chinese vegetable knife. It is the sharpest factory knife out of the box I've ever purchased. The forward weighting on the blade makes vegetable prep a breeze and the large 3in blade size allows you to scoop veggies into the pan easily. SG2 steel is worth the price, let's get that out of the way. The design lends itself to push cuts and chopping more than rock cutting with a handle made for a pinch grip. The fit and finish gets a ding because the rivet and red handle liners are slightly proud of the grip. A minor quibble, but at this price level you have to be perfect. 5 star cutting experience with a 4 star for and finish. A great counterpoint to chef's knife in your premium set for veggie prep which if you are honest is 90% of what you use a knife for.