KAI PRO Boning/Filet Kitchen Knife vs Cold Steel 6" Boning Knife Kitchen Classics 59KSBNZ
- Great for trimming large cuts of beef and pork
- Needs a better heat treat or a better steel
- Doesn't hold an edge for very long
- Not the right length for a good depression of valve stem
- Handle on top also wasn't very comfortable
- Great for the price
- True of CS knives in general
- Simple flat grind
- Sharp out of the box
- Handle comfortable, no hot spots, grippy but not tacky, okay with wet hands
Reviews by Topic
Our analysis shows how reviewers feel about different topics. Please note these are not full reviews.
Price/value Ratio
Blade
Durability
Handle
Material
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