check out my black friday deal

I got it for 179, it's perfectly balanced and stays razor sharp

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What is the point behind a $217 knife?

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After all the $$$ I've dumped into my photography equipment, I'll never rag on anyone for the amount of money they spend on their interests.

Very nice!

I own 3 Shun's and probably would never buy any other brand now. They also are back to their lifetime free sharpening.

They hold their edge forever and slice like a razor blade on a handle.

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And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?

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I'm gonna strictly use it for meats and vegetables I already own a badass cleaver that I use for bones

I've tried the cheap knives before and I will never use them, they're too light and don't hold an edge for shite. I didn't need this knife at all but the deal was too good to pass up it sold out in a couple of minutes

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If I had paid $200 for a knife, it would be kept in a custom-built case, be carefully hand washed, and never be used. Of course it would stay sharp!

And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?

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My 3 have always been hand washed, but they get lots of use. The steel on a nice knife is totally different than a cheap, big-box store knife.

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The steel on a nice knife is totally different than a cheap, big-box store knife

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this!
I'll never understand people who use shitty knives

Cleavers are not just for banging bones. A Chinese cleaver is one hell of a great tool for slicing veggies and other stuff. A "meat" cleaver is what you are describing.

CIT and Creole, I want to buy a set of Shun knives, but I sure as hell am not going to hand-wash them. Those knives will be washed in the fancy dishwasher that also promised to make my life better.

How are these blades going to hold up to machine washing? Gotta be better than what I have now, right?