Ultimate White 10" Curved Wavy Edge Bread Knife, White

I bought this knife several years ago and although I own a lot of far more expensive Japanese knives, I find myself using this knife more and more. It is perfect for trimming most any kind of meat, and should also work well on fish. It takes and holds a good edge and is really an essential kitchen tool. Its ergonomics are excellent as well. To top it all off the price cannot be beat. Buy one, you'll love it!

This is what a professional butcher recommended I buy when I asked him. It's so affordable and incredibly good at maintaining an edge and gliding through meat. I wouldn't use this knife on anything beside trimming/cutting meat because that's really what this knife is designed to do. It's the nicest cut I've ever had through a piece of meat, including my fancy Damascus steel chef's knife. The fancy knife is sharper but it isn't the right shape for trimming and the shape is what really matters. The steel quality seems high, but I'm not 100% a certified expert on different grades of steel for culinary purposes. That being said I do have some knowledge of the different qualities of steel since I studied materials science my freshman year and switched to nuclear engineering to finish my bachelor's. From all the materials I've handled by hand in my research, this steel really seems to stand out in its ability to maintain its sharpness and also remain flexible. Whatever alloy they're using, it's not poor quality like most knives I encounter in the home kitchen.

Like the shape and grip of the handle. The steel is good enough to take a sharp edge and a reasonable commercial kitchen beating. You can get a better handle and better steel. But in a commercial setting, any knife will take a lot of hard use. This one is made to take that abuse without draining the tool budget. Pro kitchens need sharp chef’s tools that can do all the chef tool jobs. They need to pay as little as possible for them. Mercer Culinary understands this need and produces several lines of low-cost cutlery to meet slightly different needs, the primary one being kitchen tools as a wear item that can perform at chef level without blowing too much overhead on them. These are easy to sharpen and don’t chip easily. The handles are certified for chlorinated sanitizer sinks. Lots of companies make a tool like this but Mercer outsells them all. You might not want one for your home kitchen where a little nicer tools make sense, but for your restaurant they’re a great compromise between cost, quality, and utility. You can get better everything but for 14 bucks probably not. My kitchen knife is a Shun with a VG-10 core and mild steel “Damascus” cladding. It has a stainless handle and could work well in a pro setting but VG-10 is notorious for chipping when you’re working on bones. I have a German cleaver for that stuff and the Shun for everything else. My favorite part of the VG-10 blade is the laser sharp edge it holds. But it might be a bit fragile under commercial use. If a $14 knife chips under hard use it’s no great loss. Everything about this knife maximizes commercial effectiveness per dollar spent. If that is your priority, this is a pretty good candidate to be your knife. Your kitchen might buy these by the gross.

First, this comes with a soft plastic sleeve, which I love. The knife has a good weight a good balance. I thought my previous night was 12 inches but evidently it was 11 because chopping with this one is a new experience. The blade is sharp and I believe it’s a high-quality knife. I would recommend it for someone that wanted a really long knife.

Outstanding for roasts, ham, turkey, chicken this works terrific. Not expensive but very durable, not pretty but very sharp. Value for the money is excellent.

I used to think I was pretty good at boning, having been doing it for decades now and not getting any complaints. That being said, you can never get complacent with your boning game so I've been looking to level-up and unlock newer boning skills to deploy in the kitchen of my nightlife. Almost forget, the knife is fine. Good price, great for using to trim fat on meats like steak and pork.

Really great knife! Perfect size and very versatile for small cutting jobs and it’s very sharp right out of the box! Very happy! Love the color and the weight is nice for a plastic knife as well.

I can't remember ever owning a boning knife but I could kick myself because OMG - it makes my life so much easier! Where have I been?! This knife is very very very sharp. I love it. Just the tiniest flick with it's long pointy tip and you can cut around the bone like a pro! You can also get rid of yucky stuff you don't like on the raw meat too! I don't think I can live without a boning knife ever again.