Reviewed by Beatrice H., from United States
Verified Buyer
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Utility KnifeI recommend this product
Superior knife
Good size great knife
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Utility Knife
Rated 4.9 out of 5
- Regular price
$55
- Regular price
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Description
Description
Sized between a paring and a chef’s knife, this underrated blade can do it all. It’s a solid medium-sized option appreciated by most chefs.
Specs
Specs
Blade Length: 5.5 in. / 140 mm
Total Length: 10 in. / 254 mm
Weight: 4.9 oz / 140 g
Steel: AICHI AUS-10 (Japan)
HRC: 58° +/- tolerance
Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
Country of Production: PRC
Use & Care
Use & Care
Hand wash (never dishwasher) and dry immediately after use
60-Day Test Drive
Lifetime Guarantee
Free Returns
Based on 1413 reviews
99%of reviewers would recommend this product to a friend
Customer photos and videos
1413 Reviews
Fantastic knives
My son says they are great! Just the size they needed and very sharp!
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Amazing edge
This knife comes with a great factory edge. Very sharp. Balance is very nice and if feels great.
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Reviewed by Gerald N., from United States
Verified Buyer
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Utility KnifeI recommend this product
Product Standouts
- sharp
- good balance
- easy-to-use
- well-priced
- nice weight
Love It
Think of this as a 5.5 inch chef's knife. I find myself using it more than any of the more expensive Wusthofs in my knife block. Great for slicing, chopping and a wide variety of task. Easy to sharpen and feels great in the hand. Highly recommended.
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Product Standouts
- good balance
- nice weight
- well-priced
- sharp
- comfortable handle
Very good knife
I think of this as a small chef’s knife, not a utility knife. But I knew that from the photos before I ordered, so no complaints.
It’s perfectly balanced for my preference and is quite nimble slicing and chopping. The handle provides good grip and it arrived VERY sharp. I have another Misen knife, the santoku, I also like.
Since this knife and the santoku are made of the same AUS 10 steel I have a good idea what to expect in that regard— it is easy to sharpen and will keep its edge as long as you hone it regularly and use it only on a good cutting board. No ceramic boards! And don’t use the edge to scrape the cutting board, either. That’s what the spine of the blade is for.
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