Needed a new knife in my roll for solely breaking chicken/fish bones and wasn't gonna spend money on a cheap heavy german profile chefs knife I would never use for prep/line work nor a more expensive Deba or any thicker J Knife so I picked up this at one of the restaurant supply spots on Bowery in NYC for 10 bills. Im not gonna go into fit and finish nor balance but its heavy, pretty damn sharp edge and will get the desired job done. Its stainless but anyone have any idea what kind of steel it is (box dont say anything and the guy that worked there didnt either) and how it will take to some work with the whetstones.
