Winco KWP-81, 8" Stäl High Carbon Steel Chef's Knife with White Polypropylene Handle, Professional Cook's Knife, Hollow Ground

The Winco Chefs Knives are an absolutely stellar value. I own three, including this 8" Chef's Knife w/scalloped blade, in addition to a full set of high-end Wustoff knives which I also adore. These Winco Knives are made for commercial kitchens--so there are no frills as far as their appearance with the simple, molded plastic handles, but the ergonomics are excellent, and the steel stays sharp and sharpens up just as well as some much fancier knives. These are anything but "top of the line" in what they are marketing to, and the basic handles don't make these showpieces in your kitchen. That being said, they are made with the same steel that Wustoff uses, x50CrMoV15, which is very corrosion resistant and stays sharp well (though not to the point of more exotic "super steels" used in custom knives, like MagnaCut or CPM-S35), and sharpens up easily when it dulls. These knives are perfect as primary knives on a budget, or as a spare for big meals when there are a few cooks in the kitchen, or you are switching from veggies to poultry, and don't want to deal with washing them up in between. They are a solid choice, and if you are considering one (or a set of a few from this line), you've landed on an unbeatable choice.

Knife is super sharp from the get go. I am super impressed with the quality of the knife and how inexpensive the knife is. I would definitely recommend it

People think professional chefs use expensive knives, and some do. But this is a go-to knife in most kitchens and can handle daily use. Like any blade, you need to keep it straight. The steel rod is not to sharpen - it's to straighten. Stones sharpen. This only needs a few passes on the rod daily to keep its edge perfect.

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Be very very very careful with this knife. It’s wicked sharp! We have a few in different places, and they’re great!!