KABAR kukri vs KAI PRO Utility Kitchen Knife

It's a little more tactical and a little more expensive than you're looking for, but when I was doing forestry work I really liked my Kabar Kukri machete. That thing would cut through 4" grape vines if you swung hard enough.

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

Personally I would definitely go with the Kabar. They make quality stuff and the blade profile is a good utility shape while remaining strong.

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.

Major con is the handle. It is LOOSE, and it’s molded construction doesn’t allow me to tighten it.

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 used to get a knife and get upset after a few days simply because I didn't think it was ' good enough'. A lot of knives broke. A lot of money was wasted on junk knives that had hypocritical good looks about them at the flea market. But ALL THOSE HARD SHIPS WERE WORTH IT!! - even for just this one knife! What I am trying to say is that all that was worth it just for this knife

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

The only reason this is not 5 stars is because I don't feel I have fully tested her durability yet, though she seems mighty sturdy. Also, I like the style of the sheath, with its hanging D-ring swivel, but the blade cut through the stitching the 5th or 6th time I slid her in. I guess that's bound to happen eventually, but still. For the price, if you are thinking about buying one, do it now

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 forward curve of the blade is enough to give the leading edge a lot of weight to your blows but not so curved as to be unwieldy for most people. The blade features a full tang, which I always prefer in a tool like this. The full tang gives added weight and control to your swings when chopping. The edge of the blade stays sharp and sharpens easily

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