Ka-Bar Bowie Dog's Head Utility Fixed Blade Knife vs KAI PRO Utility Kitchen Knife

I make leather goods, (holsters and sheaths), so the basic sheath that is supplied does not really impress me, but honestly it's not what you are buying. I have alot of knives and to get a knife that is made in the US and of this quality for such a great price is really a steal.

Last Black Friday I bought a set of Wusthof Classic knives on sale and they've basically ruined me as far as knives go - I really like them...but I'm also not willing to pay for them all the time haha

Bank vault solid! The steel holds its edge after several hard tasks and touches back up (with a diamond stone) to a razor. The handle is slimmer than a standard Ka-Bar USMC, so it swims around in the sheath (which I suspect was designed to fit the standard Ka-Bar, not this one) and I think most fans of this design would rather have a thicker handle. However, the heavier pommel is a plus and the abbreviated cross guard is very adaptable to various hand positions. You can't go wrong here

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 read in another review that they thought the sheath was too thin. After receiving the knife, I don't think so. It's thick enough for sturdiness, but if it were any thicker, that would just be added weight. Anyone who has had to lug everything around on their back, doesn't want any more weight than necessary

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

I don't recommend this knife for that reason. I'd recommend getting a Ontario RAT 7 instead..

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.

also the negative reviews are made by people that doesn't know what's in their hands. these are sturdy knives and if you break it KA-BAR will send you a new one no questions asked . this is a great knife. there's a lot of theories about the name

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

The metal in this knife is very soft. When sharpening the edge keep till bg from side to side. It also feels very light and low carbon. I am a barber and sharpen my personal and professional straight razors by hand so I know the feel of metal and how to sharpen a blade

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