So I needed some stuff off Amazon, and while I was at it I just couldn't resist finally taking a look at this knife for $30. Pictures and more will follow but here is what I got at a glance: Says 8" chef knife but actual blade length is 7 3/4", 1 5/8 at the heel so adequately but just barely passes knuckle clearance. F+F is on par with Shun Classic/Premier, and the best of Henckles and Wusthof 4116 stainless offerings, from butt of handle to tip of blade, nice faux damascus cladding and very nicely polished. Grind is much better, nice convexing for food release, and noticeably thinner at the edge with reasonable distal taper at the tip. No real flat spot but not so much belly as the others. OTB edge is decent, no buffing/convexing here, and no wire edge, goes through paper towel pretty slick. Like the others mentioned it is rather heavy for a knife this size, 9+ ounces by my not so accurate scale. Not surprisingly balances about a half inch behind the heel. The handle works nice for both pinch and full grip, though partial bolster does force the pinch just a little bit forward of what I would consider ideal for this knife, much as I would expect of the Henckles Pro line it mimics in great part here. The simpler and accommodating bolster of the wusty Ikon is what theyt should have copied. I'll be giving this a good sharpening and that will tell me something of the heat treat, as AUS-10 like it's twin 440C is somewhat abrasion resistant when tempered to some hardness. For those who don't know, this is a very good steel to start with, and more modern stainless steels like 19c27 and VG-10 (least of all) really have nothing much on it. Takes a sharp edge, and given a decent HT holds it well. So far it really looks very much well worth $30.