Mercer Culinary Züm Forged Boning Knife, 6 Inch

I have several other bring brand knives and I can’t exaggerate enough how impressive this knife is just out of the box. The initial bevel of the knife is phenomenal and gives a good avenue to sharpen when eventually needed. It’s good steel that holds and edge but still is easy to sharpen and wear down. The weight of the knife is perfectly balanced with a pinch grip (center of gravity is just at the NSF symbol and allows a great sense of weight). The 10inch length allows for easy of anything in the kitchen without feeling overbearing due to the extreme length and weight that normally comes with knives this long. It’s lightweight feeling and the handle being shorter and thinner allows your hand to get a good grip when using a pinch grip. Overall it’s really just a great knife, great value, and is easily the knife I recommend to buy for an all purpose workhorse.

One of my favorite knife i use it pretty much everyday very sharp recommend

Bought this for our son who loves to cook. It is on par with our Wüsthof Classic as far as blade thickness, weight, and balance, but for a far better price. The grip is comfortable, it comes very sharp out of the box, and gets used by us as much as our Wüsthof. I think it's an attractive knife that should give our son years of service in the kitchen.

I'm a culinary student who's been using a Genesis 8" short bolster for around 6 months. I bought the Zum 10" short bolster. Here are my notes: The handle is comfortable, but the rounded edges between flat portions are in locations that don't make sense ergonomically. The front edge of the bolster is only slightly rounded and feels uncomfortable, which will only compound with long use times. The spine is rounded, which is very comfortable, but it was rounded coarsely and not smoothed. A few passes with a sharpening stone will make the texture feel a bit nicer. The weight is comfortable, and is lighter per inch than the Genesis 8". The knife is sharp enough out of the box to slice paper midair, for those of you without stones, but like with all western knives, you will need a honing steel (don't call it a sharpening steel if you want to live). Finally, the issue from my title. There is nothing defective about the edge, it will function perfectly fine. There are simply some locations on the edge where the grind is more straight than curved. You may not notice this unless you use a knife frequently, I sure didn't without looking at the edge, but it may cause uneven wear due to the knife rocking on a few points instead of rolling down the whole edge as it rocks. A solid knife, Imo. Definitely worth the money, I might even replace my Genesis with a Zum 8"

I bought a couple of the 8” chef knives for 2 of my shift leaders that didn’t have their own after they held down the kitchen by themselves on a busy Halloween night. I liked how it felt in my hand when it arrived so I bought one for myself. Mercer’s are good enough when you use a rod and stone regularly and don’t want to worry about bringing your Wusthoff to work every day for light prep work. Fast forward 2 years, I started a new job and had to trim whole briskets and slice it after cook so I stepped up from the 8” to the 10”. 10” version was even better. The dang new guy says it’s dull half the time (Dangit, Emerson!) but the kitchen manager that has a Global likes to use this Mercer when they cut ribeye and says it just glides through it. If there’s any issue at all, you’re probably doing something wrong.

I've used one just like this professionally and sharpened every week and it still has tons life when i use at home i sharpen it once a year or so very easy to sharpen and holds good edge top choice very comfortable to use very good steel holds an edge never rusts and easy to sharpen what more could one want

This is a really great European-style forged chefs knife, and remarkably good quality for the price. I find it every bit as useful as the Henckels 5-star that I also have in my knife collection. As with any good chef's knife, it needs periodic sharpening, so have some good sharpening stones and a strop on hand. (I always recommend a strop over a sharpening steel, btw.)

Don’t know much about knives but this is a couple of notches above my babish knives

Sin duda esta marca es la mejor para trabajos en la cocina, los usamos a diario y dándoles el mantenimiento correcto y afilando 1 vez por semana con la chaira sin duda son el mejor aliado para cocinar, este chiquitin lo compre adicional, tengo el pack de 5 cuchillos Zum desde hace 3 años y la verdad por eso compre otro, ya que lo uso mucho para pelar fruta y cortar ajos en pequeños cuadritos. Compre un repuesto (180 pesitos)... Muchos se quejan que se manchan, es normal en este tipo de acero, si ni los secas correctamente, ya que estan hechos con Acero al carbono, es algo diferente al acero inoxidable, ya que estos cuchillos el acero es muy duro, dura mas el filo que un acero inoxidable que es un poco mas blando, tenia unos de acero inox quirúrgico y ambos tienen su pros y contras, no hay un acero perfecto, es segun tus necesidades. Pero esta marca la recomiendo mucho.

Very good and robust product. Easy to sharped and hone/strop. Would recommend 10/10

Really good quality and value.

Love the feel of the handle and the meat slices easily once the blade cuts through. Very smooth and clean!

This knife is next level for the cost. I love the weight and the feel and the size. I am going to buy another new one for future use, it's that good.