KAI PRO Boning/Filet Kitchen Knife vs Cold Steel 6" Boning Knife Kitchen Classics 59KSBNZ

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

But that is what CS does well. The cost of this knife in relationship to the functionality and efficacy You would be hard pressed to spend $12 on anything else and get near the quality in a tool.

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.

A very sharp blade and a great feeling knife for the price point would definitely buy again and recommend to a friend or family member. The surface of the handle allows you to have a good grip and because of its blade sharpness and the ergonomics of the handle my hand does not get tired from deboning multiple chickens.

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

These cold steel knives take a great edge (diamond stick 600 grit), hold it reasonably well, are comfortable to use and last well. I have bought some for other family members.

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

Love he handle and doesn't slip out when things get messy. The blade is very easy to use and cuts well.

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

I'm not in Special Ops. I don't need a heavy pry bar or glass breaker. To cut firewood I use an axe, or just stomp on branches till they split. The "batoners" on Facebook never heard the proverb: "A dull knife can be sharpened, but a broken knife is junk