Kai PRO 12" Brisket Knife, Hand Sharpened Meat Carving Knife, Japanese AUS6M Stainless Steel Blade, Full-Tang POM Handle, NSF Certified, Slicing Tool for Professional and Home Chefs

This knife is amazing. It is extremely sharp, very easy to hold, enough weight to cut easily. Big but not too big. It should last me a long time.

My initial impression is good but not great. Given the price, good = very good. The blade stock is a little thicker than I hoped for. I didn't measure it but can do so. The balance on the knife is couple of inches forward of the handle, which is not ideal for me. Not terrible, but I'd like it back more toward the handle. The grind on the blade looks excellent. I could do without the faux hammering on the top half of the blade, but I'm sure most people think it looks cool. It won't hurt anything.The steel is not great, but I knew this going into the purchase. For the price, a big piece of AUS-6 does not seem unreasonable. Given that I'll use this knife only a few times a year the steel is fine. Again, given the price it seems quite good.Sharpness was fine. I cut printer paper easily and cleanly and newsprint if i try hard (this requires more sharpness). This is not bad for a factory edge and certainly sharp enough to cut some protein. The first thing I did was sharpen it. As expected it takes an edge quickly and fairly easily. No issues at all. And it's sharper now.The handle is small and simple. It works surprisingly well. I'll know more when I go to cut meat for 20 people. I suspect it's going to slice very well.I would like to see KAI:1. Thin the stock a little more, and taper it slightly more toward the tip.2. Taper the tang in the handle wider toward the back.3. Maybe make the handle a little longer.These three things would make for a nicer handling knife and get the balance back toward toward the handle. Of course, doing these things probably also makes this as $120 knife rather than a $70 knife. Considering the cost this looks like a very nice knife. Just set your expectations accordingly if you're a knife snob.Update: used this knife to make about 40 prime rib cuts. It works perfectly fine. For the money it's a nice knife. As I mentioned above I would prefer something with different balance, but it cuts fine. It was nice to have a longer knife for making cuts in big piece of meat.

What a great addition to the kitchen! We purchase ribeye primals (the long "ribeye rolls") to save money and cut them up at home, resulting in 8-9 ribs, and as many as a dozen ribeye steaks. This exceeds the excellent long knife we've used in the past. We had a chance to try it out at a relative's house, and immediately ordered one for ourselves. Well worth the price if you do some of your own butchering.

Steel is kind of soft. Handle is very ergonomic and feels nice. Would recommend mostly because it loos nice.

For the money these are good knives. I give it 5 stars based on the quality for the money. Pretty sharp out of the box and a comfortable handle although I find it a little on the small side but for me it's not a big issue. If you have very large hands you may want to look at something else. Not the best quality steel and it requires frequent sharpening but it's on par with everything else in it's price range. However, it does sharpen very easily and I would recommend getting the KAI 3 stage sharpener to keep these really sharp.

Muy util muy certera mi compra con este cuchillo recomendable, su navaja impecable

Have had knife for about a little under a month…recommended by sourdough bread enthusiasts as a great knife. Knife edge cuts bread with ease - test of time will tell if that lasts. Rusts easy - need to make sure blade is throughly dried after washing.

I've had it for just a day at work now but it's made a good impression in that time. First off, this thing is HEAVY for the size and the steel it's made of (AUS6M), while softer than most Japanese stainless, can really take a beating. The balance on it feels very nice, perfect for a pinch grip. It's marketed as an all purpose but I think it favors meat over vegetables- it's a little thick to get perfect thin slices of root veggies or to glide through peppers, although it could be used for that in a pinch. Even though it's made in China unlike Kai's Wasabi or Shun knives, the finishing on it is very good. I may update this after some more time in the kitchen.