Our Review/Thoughts

I own two of these knives and I have had them both over a year (actually one is about 3 years old)

A few months later though you'll start noticing chips (dropping it doesn't shatter the knife, it knicks the edge) that will drastically reduce sharpness

Highly recommend this knife, planning on picking up the matching chef's knife and nakiri knife in the future

It's also less maintenance than a metal knife because it basically never needs honing or sharpening and it will never rust or corrode, so you can let it sit wet with food on it while you're eating and it's no problem

I use it constantly for slicing meat, chicken, pork, just about any boneless meats

I love this knife so much I give them to my friends for birthday and holiday gifts

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