Smith Chu Forged Viking Knives - Husk Chef and Butcher Knife Set, Fishing Filet & Bait Knife, Japanese Boning Knife, Meat Cleaver for Kitchen or Camping - Gift for Dad

Beautiful extremely sharp knife

very happy, it's truly good quality, and thank you for good service.

This is my favorite kitchen knife !. The curved angle, finger hole and weight makes it easier for me to use to cut vegetables quickly, and small. The extreme curved edge is great to use to cut however the technique to use this curved edge has a learning curve of its own. However, once learned is so easy and fun to use. The curved edge make the knife similar to a mezzo luna type blame action as rocking the knife on the cutting board is easy and effective!The blade holds an edge very well when sharpened with diamond sharpening stones. However because of the hardness of the steel, it is difficult to re-sharpen well with standard aluminum oxide abrasive stones.If used with a magnetic wall mounted knife holder the black etched area keeps the sharp edge from being in contact with the steal magnetic edge, this keeps the blame sharper, longer .HOWEVER, this knife is NOT for small hands . It is too heavy and is NOT designed with smaller hands in mind , balence point , curved edges, placement and size of finger hole.The leather sheath makes portability easy . Good camping trip knife and everyday kitchen knife .

I treated myself to a new kitchen knife.I found this one for $29 on Amazon.The brand is HUUSK.As a former meat cutter, I like a razor sharp knife.This one arrived sharp, but not sharp enough for my purposes.So, I got out my 1000 grit wet stone and now she is razor sharp.This is a nice little knife, approx 8 inches long, 4 inch handle and 4 inch blade.It is balanced and feels good in my hands.I'm making Beef Stew today, so this will be great for cutting up the sirloin, onions, taters, and carrots.

The best knive ever

This is a very well made knife, with a sharp edge. There is not much I can say about this knife other than it being just about perfect in my kitchen as well as my campsite. Once you clean it, make sure to remove any moisture from the blade before storing it in its sheath. I prefer carbon steel blades like this one to stainless steel, primarily because carbon steel seems to hold a sharp edge a lot longer.This is an update to y review above, relating to a question another person asked about sharpening this knife. My answer related to what I do after using this knife, and my answer was erroneous since a knife needs sharpening only if the edge is nicked, or damage (for example). But most often all the edge needs is honing, not sharpening. Now, if the edge is damaged, nicked, blunt, etc., then one may have to sharpen it, and then honed.

No nearly as sharp as advertised. Nice and heavy, but slicing leaves a little to be desired.

Works great. Keeps a decent edge. My go to for Thanksgiving and Christmas dinners meat carving.