Great weight, balance, and handle.
This is an excellent knife: Hefty without being heavy, with perfect balance and a perfect handle, and perfect blade shape. It has good steel, good finishing, and a good edge. It’s only disadvantage is that it has a full bolster. There are knives with better steel, finishing, edges, and looks, but the GP2 shines where it really matters: weight, balance, and handle comfort.
I have used many of the knives on the market (Forschner, F. Dick, and Messermeister industrial knives, MACs, Messermeister San Moritz, Henckel 4 and 5 star, Chefs Choice Trizor, Global classic and forged, Shun classic, TojiroDP, Wusthof Classic, GP, Cordon Bleu,and Culinar, even the ratty but cheap Farberware Pro Forged and Stainless). If I only owned 1 knife, it would be a toss-up between this and my 10" Forschner Fibrox. It doesn't get 5 stars because it lacks some of the features that are increasingly standard on a knife in this price range, but there is no knife on the market in this price...
Best Knife I've Ever Used
This is, without exaggeration, the greatest knife ever made. I have some decent enough knives that I've used before (Sabatier), but this makes my other chef's knife look like an idiot. It is so effortless to use, and such a pleasure. Seriously, your food will practically cut itself with this knife. Your vegetables will part themselves, and the fat will slice itself away from your meats. I've always loved chopping food, ever since I learned how, but this raises the act from an enjoyable necessity past hobby and into the realm of culinary bliss.
Wicked beauty
Versatile, quick, will pretty easily manage many of the tasks of paring and fillet knives, as well as limited range chef work. Almost dangerous in its sharpness and deftness...almost cut myself a few times, after being lulled into rather reckless technique by a "pointless" santoku.
If you do cabbage, escarole, squash, and other rather big items, an 8-10 inch knife is still necessary.
Balance, design, fit and finish,...a dream. Oh, I forgot: metallurgy...wow.
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