I wanted to update my Okendo review of the MK9 now that I've been using it for a while, but it looks like I can't use the link more than once. I'm including my updated review below: I'm always hesitant to review a product immediately after buying it. That said, I've been using the MK9 Chef Knife as my daily driver knife for 5 months now, and I feel like I'm in a good position to talk about the quality, usability, and durability now that I've put it through its paces.
Männkitchen makes some pretty bold claims about the metallurgy of this knife. Can a stainless blade really hold and edge like carbon? Will it really be more durable and chip-resistant? Before I bought, I searched for other examples of nitrogen stainless steel in kitchen knives and didn't find any examples of other manufacturers using that sort of steel. Is there a reason? Are there drawbacks I'm not hearing about? Since I was so happy with the quality of the Pepper Cannon, I decided to take the risk, and I placed my order.
5 months later, I can confidently say that the knife has, so far, been exactly as promised. I use it daily, it's as tarnish-resistant as regular stainless, I haven't even sharpened it (other than honing on a steel) since it arrived, and the row of sutures on my right index finger will attest that it remains razor sharp. When I fumbled the knife the other night and my reflexes kicked in before I remembered that a falling knife has no handle, as the blade sliced through the pad of my meaty…