Oxford CHEF Boning (Fillet) Knife 6.5 inch Best Damascus- Japanese- VG10 Super Steel 67 Layer High Carbon Stainless Steel-Razor Sharp, Stain & Corrosion Resistant, Awesome Edge Retention

Paring knife is beautifully made and comes very sharp. In hand it feels heavier and more substantial than my old Wusthof Icon paring knife. VG10 steel seems to be harder than Icon's steel. It supposed to be difference between Rockwell 62 and 58. Each step on this non-linear scale is around 3.5%, so it should be less than 20% difference, but I found that it stays sharp longer. I liked it so much that I ordered two more knives direct (using "VIP25" - 25% coupon directly on Oxford site) - Santoku and Bread knives. My Wusthof bread knife is worn out while Santoku edge is getting very close to indents (on Oxford's Santoku indents are recessed further up). Again - immaculate quality, sharp and beautiful to look at. Handles are made of some resin but imprint on them makes them look like wood - much nicer than Wusthof Icon shiny plastic handles (Icon makes wood handle version for much more $). Some people might prefer lighter, but I can get used to heavier knives, that bring a little more cutting stability. I inspected all of them carefully trying to find a fault, but they are flawless. For the fraction of what I paid for similar Wusthof Icon it is a bargain!

This is the second time I've ordered this item. I have the large chef knife and was so impressed I wanted to order more of the collection. I ordered the 3.5" paring knife, and after about a year I lost it or accidentally threw it away while cleaning up. This was my most used tool in the kitchen and I had to have a replacement for it. If you are looking for a quality knife for your kitchen that fits well in the hand and holds an edge I wouldn't hesitate to order it.

Now after owning this knife for 7 months, it is absolutely my favorite cutting knife. Its well balanced having a hefty handle to counter balance the equally hefty blade. If you have weaker or smaller wrists or arms, it could seem too heavy to use for an extended period of time. I like it, but my mom whos older and smaller has said its too heavy for her. For me, its better used for precise cuts. You can cut tomatoes or onions to paper-thin slices. And you can use it to cut buttersquash, but it doesnt feel like it does it that well despite its extra weight. For precision though, its excellent.

Top quality, beautifully made. A good weight, comfortable handle. I contacted the company after receiving to inquire if an edge guard was available. I received an immediate response (excellent customer service) and it was offered free to me (I just covered shipping ($4.97). The edge guard is well made and a must-have. This knife comes beautifully boxed and has a life-time guarantee for free sharpening. I am very pleased with my purchase.

Knife is really well made and incredibly sharp. Have not used it enough to determine how well it holds its edge. The knife is heavy and balanced more into the handle. Blade has some flex to it however it is pretty stiff. Will be awesome for trimming meat however might be a bit stiff for removing skin of fish. Overall impression is very good. Well made knife, excited to see how it performs further.

Overall super happy with this purchase. Great quality for the price and super sharp. I've only had it a few days so we'll see how the edge holds up, but so far I'm very pleased. Cut through this typically tougher NY strip with ease! The biggest clincher is that Oxford Chef guarantees their blades and provides lifetime re-sharpening... no brainer. Unless this thing goes dull in the next few weeks like my Zelite knives did... I may be a new lifetime customer. Time will tell. Like other less positive reviews, the handle is a bit short and overall this 6' chef's knife is just that a chef/utility knife so I feel it has pretty darn perfect weight even with the shorter handle.

This is a great product. Well balanced and sharp. It fits perfectly in your hand.

Meals are my responsibility at home. I cook most days a variety of international cuisines, fusion, and Italian and Asian dishes. They all have in common the need for accurate, fast, and comfortable cutting. I own several very good knives in a variety of configurations, including a Cutco collection and a Misen collection, both of which are of superior quality and craftsmanship. The Nakiri Chef Knife however is the one I am defaulting to most often when prepping vegetables and meats. The design is pure genius, as it is short enough to be easily controllable with a blade grip, and long enough to go through longish veggies like zucchini and peppers. By holding it at a 45-degree angle with the cutting board you can achieve an accurate and fast cut with minimal effort. The rounded tip is way easier to control than the traditional sharp pointed tip of the traditional dagger-style western chef knives. My only complaint is that it does not stay really sharp for long, requiring a sharpening stone and time to return it to its prime. Once it is sharpened, however, there is nothing this tool will not cut. Just make sure to avoid bones... O and by the way, it LOOKS GREAT. I would highly recommend it.