Imarku 8 inch Chefs Knife Review

Chefs Resources & The Knife Nerd (Facebook) teamed up for this review. Check-out the full review on Chefs Resources:

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Iamthedudeman00 says:

Ah… You didn’t explain why you would not recommend this knife. It looks ok but I think some of the Japanese knives are better, like yaxcell.

Dan Schwemin Jr says:

You do realize that not all knives (including expensive ones!) necessisarily come with very sharp edges from the factory right??? I’ve purchased many fantastic blades that didn’t come as truly sharp as they could be right from the factory. It wasn’t until I sharpened them myself that they reach their full potential. Grading a knife based simply on it’s factory edge is a very poor assessment! I’ve seen $500 knives come with mediocre edges from the factory, but the bottom line is that EVERY knife eventually gets dull and needs to be sharpened anyways! So sharpening the knife right out of the box shouldn’t make a difference. Sharpen the knife first, THEN review it.

MOL says:

Yeah, see. I need how well it takes an edge, holds an edge, and handles. Also, is that a ceramic tile for a cutting board? I’m not pro-chef, but gut feel is you’re going to roll over a fine edge dinking it against the surface, like you’re doing, in short order.

marcindpol says:

my Ikea knife is way sharper than this one. .

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