DexterRussell 012-6BU Traditional (04351) Butcher Knife, 6", high-carbon steel, beech handle​​‌‌‌‌‍​​‌‌‌‌‍​​‌‌​​‍​​‌‌‌‌‍​​‌​‌‌‍​​​‌‌‌‍​​‌‌​​‍​​‌​‌‌‍​​‌‌‌‌​‍​​​‌‌‌‍​​‌‌‌​​‍​​​‌‌​

I got this for use as a belt/bushcraft/hunting knife. It fulfils this role nicely. It came nice and sharp with good edge geometry and it's actually slightly thicker than the old hickory 7" butcher knife( by a half millimeter or so). The steel itself seems pretty tough, I don't abuse knives though it can be batoned alright( doesn't really have the blade geometry to be very good at it but it can take it). Is it better than the old hickory? I don't know, it comes wayyy sharper for sure and has a much higher fit and finish but this is a full flat grind and the old hickory is a saber grind and because it's so sharp it has a much more delicate edge. If you want a usable knife right out of the box and don't plan on abusing it then go with this.On a side note this knife doesn't look very nice when you get it but all I did was put a single coat of stain on the grip and did a forced patina ( with mustard) on the blade and it looks like an antique.

OK, works as my go to kitchen knife and I'll try it for a camp knife. Traditional design, good quality and edge. No, it doesn't go in the dishwasher, and needs to be maintained. As a knife junkie, this is a 10. I'm ordering another for the RV.

Great knife

Good Balance Has sturdy hefty Feel Sharp Blade slices exceptionaly well made blade stays sharp holds edge recomend for the house kitchen and outdoors use after making or buying a sheath

Blade is SHARP. Cleaning bull reds and sheepshead is no problem. Stays sharp and easy to sharpen when needed. Oil blade after washing...carbon steel will rust and discolor if not.

There isn’t anything I don’t like about this knife. If I could say anything, I would like a better handle, made from better materials than just wood. The knife has a carbon steel blade, and in my opinion only, you just can’t beat a carbon steel blade. I honed it on a ceramic rod and instantly it was razor sharp. The only thing with a carbon steel blade is you have to take good care of it, or it will rust. I just wash it, dry it good, and rub it with a thin coat of cooking oil. You’ll be good to go.

Great knife. Took a few seconds with a file to square the spine for a ferro rod and now it throw sparks like no other. Also curls and shaves wood better than any knife I own. Great all around knife. I use it for just about everything.

What can I say? This is a great work at a efficient price. If you are concerned about stains, ya Nancy, then this ain’t for you. It’s not your silly house wife of a knife. This is a tool for food preparation, only thing I will not use it for is lettuce and that I can prepare for salad with my fingers. It’s razor sharp if you want it to be.