Camillus Cuda Curved Boning Fixed Blade Knife Blue vs KAI PRO Boning/Filet Kitchen Knife

Is this long. I could tell you what materials it's made of, but how am I supposed to know how it's going to actually function and give you a proper re...

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

Very sharp right out of the package. No slip handle is nice. Handled thick skin fish with no problems [This review was collected as part of a promotion.]

I have been using it professionally for a couple of weeks and it is very sharp, light, and fairly comfortable. The handle is nice, with a full tang and riveted scales, however; it is somewhat smooth for a knife with an NSF certification. I would like a more grippy handle personally because I handle a lot of slippery food and my gloved hands get wet when processing, making the handle a little slippery for my gloves. Overall a knife with a sharp edge that holds up under heavy use

I like Cuda 9 inch titanium bonded flex fillet knife, especially the blade is German 4116 Stainless Steel. Also, the knife has titanium bonding for increased hardness that can let my knife stay sharper longer. I like it.

The knife is very sharp and comfortable, but the blade is really thick and stiff which prevents it from doing well for boning. It’s worked well so far for trimming large cuts of beef and pork but is not as adaptable as I was hoping.

sample to be reviewed--comfortable handle, seems to be durable [This review was collected as part of a promotion.]

The blade is very sharp & sturdy. I have been using it daily for 2 weeks in a professional kitchen. After two weeks of daily use, I had to finally run it across a steel to hone it. I feel it holds an edge very well