First thing first: this knife is SHARP. Like, 'accidentally-graze-your-finger-and-bleed' sharp. But that's exactly what makes it a superstar in my kitchen.

The wavy edge is magic for crusty sourdough—no more sawing back and forth like a lumberjack. It glides through thick loaves like they're butter, leaving clean slices without crushing the crumb. Bagels? Forget about it. They don't stand a chance.

I was skeptical about the white plastic handle at first (it looks basic compared to Mercer's fancier lines), but the ergonomic grip surprised me. Even with greasy hands from carving a prime rib, it stays secure. The 11-inch blade feels balanced—not too heavy for precise turkey slicing, but substantial enough to power through brisket bark.

Pro tip: Buy a sheath. The included plastic one is flimsy, and this blade deserves (and demands) proper protection. Hand-washing is non-negotiable—I learned the hard way that dishwashers dull the razor edge.

For the price? Absolute steal. It outperforms knives twice as expensive, especially for baked goods. Just respect its sharpness—maybe keep bandaids handy until you get used to it.