Mercer CulinaryBPX M13717 American er Knife, 10-Inch

Works very well although its a bit of a monster to hold, and takes a while to get used to wielding such a long blade !

I have come to realize that the price of knives matters more about beauty and craftmanship than actual function. I have used straight blade high-end German carving knives for years, thinking they were the best but I always saw butchers using curved, stainless knives. I finally got frustrated and figured i would try an affordable one and it is amazing. Its no frills but functions great and holds an edge. I have owned it for a few months and haven't even had to sharpen it yet. I just run it across a ceramic honing blade once a week and it has stayed razor sharp. No so with German carving knives that I have to sharpen twice a month with honing in between. I cook several hours each day so my knives all get used heavily. Today I used this knife to debone and cut up 10 chicken thighs and it did a great job. I break down chickens with it, clean up and cut whole beef filets. Has done well on any type of whole cut meats. It will slice tomatoes, although I like small serrated tomato knives for that. It is not meant for chopping vegetables but you could probably get away with slicing them in both directions if this is one of your only knives. highly recommended.

Makes perfect slices for bread and meat. Totally recommend!

Great knife and comfortable handle. Stays sharp.If I can offer a suggestion to anyone only use aquality steel to sharpen the knife. The blockstake away the original edge and destroys the quality of the instrumentit's life span. Only a steel and lightly. Doesn't need a lot of pressure to on the steelto keep it sharp.I've already put a lot of miles on this knife.

I process my own whitetails and have several benchmade knives. This knife was 1/8 the cost of my meatcrafter and performs almost as well. If you're looking for a budget friendly knife that stays sharp, this is it!

The knife on the left is what I usually use but it was just too small for this 36lb chuck roll. We eat a carnivore diet and to keep costs down we buy whole and in bulk and break it down ourselves. This knife is sharp, big enough to handle larger butchering jobs and at a great price. *Pro tip: get a cheap sous vide (I got an Anova from Amazon) and turn cheaper cuts of meat into tender, expensive steaks and roasts.