Average Reviews:
(More customer reviews)This is an every day use boning knife. There are a things I like and dislike about this product, but overall, it performed well.
I have researched knives thoroughly throughout the years because I cook a lot and prefer good quality - long lasting knives. I have also attended info sessions, classes and seminars about knives. Currently, I own a set of Cutco knives.
I was pleasantly surprised with the out-of-the-box sharpness of the blade. Though, it remains to be seen how long it retains its sharpness. Although this is a boning knife, I also used it to cut tomatoes and it performed very well. It sliced through cleanly and perfectly and did not squish down the tomatoes. I compared this knife with its Cutco equivalent, the trimmer, which is has similar uses as this boning knife. In this instance, it even performed a bit better than my Cutco knife that is used for cutting tomatoes.It may have been because the Kai knife was out-of-the-box sharp and I have used the Cutco knife for 6 years (it still doesn't need sharpening). As a boning knife, it performed well. It was easy to trim the chicken, but mostly due to the sharpness of the knife.
The handle is made out of rubber, or rather a 'Nonslip black polymer', and has ridges to prevent your hands from slipping. In my opinion, the handle feels a bit flimsy and is very light. Further, it is not ergonomic, so I felt it did not fit the contours of my hand. The entire knife is very lightweight and I prefer some weight on knives as, for me, makes for easier handling. Frankly, you need some weight in your knives, especially the Chef's knife. The extra weight gives the knife extra stability. I worry that the knife is merely relying in sharpness, rather than also utilizing its weight to cut through stuff.
The blade is secured in a brown piece which is attached to the 'rubber', sorry, 'polymer' handle.There is also no tang showing. This means thatit seems that the steel blade does not run through the length of the handle. Also, the blade is not riveted throughout the handle. The rivets are metal pins, usually 3, that secure the blade to the handle. (There is a rivet, of sorts, though it is made out of plastic and seems to be purely for aesthetics.) This is a problem because it the blade can separate from the handle through use and force. Hence, I question its durability. Other high quality knives (Henckles, Wustof) secure the blade throughout the handle. I tried to researched this a bit, and no where did I read that this knife was riveted through, so I can only go by what I see as I examine the knife.
Better knives with the same or similar price are the VictorinoxBoning Knife or a Henckels Boning Knife.
Overall, this is a good every day use knife and good for tomatoes and deboning. It is flexible and easy to use.
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Tom Douglas by Pinzon Kai 5 Inch Stainless-Steel Boning Knife
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