KAI PRO Paring Kitchen Knife vs Victorinox Swiss Army Classic Paring

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

Now I I wish I had tried gluing it. Instead I thought maybe it was time for a new knife. Chose the Victorinox based on reviews. The knife is very sharp and works well, but I was very disappointed in its weight: very thin and light

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

It has a quality serrated blade that still looks new after 9 months of light daily use. The handle is made of thin and rather slippery plastic, and while the description claims it to be "Fibrox Inspired", as an owner of a Victorinox knife with a Fibrox handle, I can safely say that they're taking some creative liberties with that one. If ergonomics are right up there in importance with blade quality, this isn't the knife for you, but if all you're looking for is a quality blade at a budget price, it's a great option.

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.

It's too early to tell how well they hold their blade and if they can be easily sharpened. If there are any issues I will come back and update this review. How I review: When I review a product said product automatically starts with four stars as I rarely will purchase anything below four stars. I then add and/subtract stars based on certain criteria as listed below

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

Don't waste your money on anything more expensive than $10 because with the amount you'll be using these, like David Chang (famous chef) said, you'll go through them.

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’d recommend sticking to the 3.25” I don’t know what ergonomic principle they were following with the handle. It is thin, hard plastic. The bolster extends past the edge, making it less nimble

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

Disclaimer: Not a normal review, this is a vegetable knife, but also a very versatile butcher knife! If you are queasy, or anti-hunting/meat - probably not the best for you to read so avert your squimish little eyes, por favor. As an avid hunter/outdoorsman who processes their own game instead of taking it to a butcher, finding the right, no, perfect tools for the job make it much more pleasing and satisfying. If you don't like reading, let me just tell you right now, buy this knife; I have tried so many types of knives for processing deer and this is the best one hands down! During the 2020 hunting season I went to the butcher with a friend and noticed that ALL the butcher hands were prefering to using this knife and I mean they USED them. They struck bone, they dropped on the concrete, they were stepped on and tossed into a bin, they were abused