Just like the 10 'Butcher Knife known from US BBQ scene. Factory the knife is not particularly sharp. That it may be. (I myself bow my knife on various (water) grinding stones.) Overall, the knife, which is much more favorable in the US, made quite rustic. Grip I have refinished with sandpaper and oil. Now is the Ontario, also because of its weight, very comfortable to hold. The focus is at this version somewhat more balanced than that of the larger model. The stainless steel blade is replaced after some use a beautiful patina. Everything is cut with me nearly so in the kitchen. Only very acidic vegetables and fruit, not because that tends to run deep. For me, a knife for life, which can be determined even inherited with appropriate care.
