look at the edge of the blade, it is flat. it should be slightly curved to facilitate chopping otherwise you can't rock the blade and get a thorough cut. also, when you put the blade on a flat surface you can see light coming through where it contacts the surface. these areas along the edge are not cutting all the way through; i discovered this trying to rock-chop celery and noticed the pieces were still stuck together by their fibers. the handle fit and material is ultra cheap in appearance and feel. the knife is extremely light and they tout this made-in-china knife as japanese steel which i doubt. it may be suitable for push or pull slicing of certain items, but would have trouble dicing and certainly mincing.the price is perfectly reflective of this knife.