KitchenAid Gourmet Forged Triple Rivet Cleaver Knife with Custom Fit Blade Cover, 6 inch, Sharp Kitchen Knife, High Carbon Japanese Stainless Steel Blade, Meat Cleaver, Black

A very sharp blade that fits in your hand. With its weight, you can cut even very soft tomatoes without any problems. However, after washing it in the dishwasher, you have to take it and dry it immediately, otherwise, there will be rust-like stains on it. I did not like!

Bought this for my mom and she likes it very much. Shape out of the box and Just the right size for her and she uses it just about everyday. Good handle feel in the hand. She is happy with this knife.

I love kitchenaid products. These products never fail. The sanduko knife even will cut watermelon with ease.

I'm a bit of a knife snob and have LOTS of fixed and folding knives ranging from $100 to over $1000. For some reason, my wife insists on buying her kitchen knives with little to no input from me despite knowing quite a bit about steels. Anyway, she bought these kitchen aid knives because, "my kitchen aid mixer is nice so these should be too!" (eye roll). Anyway, with an open mind, I opened the box and took out all the knives checking each one for sharpness. Unbelievably out of 11 knives, only 1 was acceptable. Only the 8" chef's knife had a decent edge. ALL of the steak knives had machining burs on the flat side (burs are rolled edges on the opposite side of unfinished sharpened knives). Burs on kitchen cutlery are not good. They are often times microscopically thin and can break off in food. It boggles my mind that they would leave them like this. The 7 inch and 3.5 inch were butter knife dull but somehow had burs on them as well. I broke out the KME sharpener and quickly knocked off the bur on the flat side of the serrated steak knives. One or two light passes worked fine. While sharpening the 7 and 3.5 inch knives, I realized how soft the steel is on these knives. In knife sharpening, the initial goal is to create a bur as you sharpen a knife on the opposite edge. Then after the bur develops, work if off the opposing edge, going back and forth until you have an acceptable edge. With good stainless steel knives it takes quite a bit to create your initial bur depending on the steels hardness. I could create a bur on these knives in literally 2-3 passes and knock it off the opposing edge in one pass. This makes for easy sharpening but edges will dull allot faster. The good news is that these will dull or roll edges rather than chip like hard steel. The bad news is that if you actually use these, you'll have to sharpen often or have dull knives. The included pull through V sharpener is worthless, mainly a selling point. If you choose to use a V sharpener, get a decent one like a smith's, work sharp or even better, a Brod & Taylor. If you really want good, get a KME. Overall, These knives will work but don't expect great things. If you want a good set, look at Wusthof or Victorinox. If you want the best, look at Cutco, Global or Cangshan. I guess the wife saved me money...I'm more of a buy once, cry once person.

I bought. a KitchenAid paring knife six months ago after we broke the tip off our knife that came in a set. I have been very impressed with its quality and its ability to hold an edge. Because of this, I decided to try these KitchenAid knives. They didn't disappoint.These knives are full tang knives. This means the steel from the blade extends all the way inside the handle in one piece. Cheaper knives just bolt a handle on the blade and are likely to come loose over time.I like the plastic sheaths these knives came with. For extra knives I usually have to craft my own makeshift sheath out of cardboard and hot melt glue. It's nice to have professional ready-made sheaths on them. They were a bit stiff at first and sliding the knife in wasn't all that easy. After a couple of days, they loosened up.Tip: When inserting the blade into the sheath, do not hold the sheath by its sides. If you slip, you might get a nasty slice on fingers. I get the blade started about an inch in and then push in the blade against the countertop from the handle of the knife. It's much safer that way.The product description states the blades are made from Japanese steel. If you read the fine print on the package you will discover these knives are made in China.I had some difficulty removing the blades from the retail blister packaging. I used a heavy set of scissors to cut the sides only to discover the plastic weld rivets in the middle of the package. I had be to careful removing the knives because blades are exposed -- the sheaths are not on them. Be careful.The description states its best to wash these by hand but you can put them on the top rack of the dishwasher. I washed them in the dishwasher and they came through fine. Washing sharp knives such as these by hand can be a safety concern if you are not careful.Overall, these are high quality knives that are very sharp and well balanced. I highly recommend them.

The quality is there for the set and the built in knife sharpener was an added bonus to this product.

Muy filoso y firme