Kai PRO 6.5" Boning & Fillet Knife

Price compared to other Japanese metal knives had me skeptical. Maybe I have never had a truly sharp knife before but right out of the package it was sharp and ready to cut. I've already cut my finger open one time as well it is that sharp! This knife worked great for me on cutting around bone on my steaks or reducing the thickness of fat caps for smoked meats and even for doing butterfly cuts. I will happily buy from this brand again and for the price I haven't had any complaints.

After using whatever was in the knife drawer to trim fat off of meat, a friend highly recommended this knife as his experience with it was equal to another knife by the same manufacturer for nearly twice the price. After having used the knife to trim fat on a prime rib and then on a brisket, all I can say is WOW! The knife is comfortable in my hand, trims and cuts beautifully, and is an essential item in my kitchen.

I have been using this knife for a month now. I work full time as a cutter at a processing facility, so I use my knife for 8 hours a day, 5 days a week. Pros. Aesthetic, sharpness, lightweight Cons. build quality, handle, edge retention This is not a flexible blade AT ALL, when used for deboning as this is advertised to be for it is definitely a struggle. Catches on bones and tendons versus deflecting off and around. For the same reasons it would be a difficult fileting knife. It has a very fine sharp edge, but as with most Asian style knives, it loses it quickly. The handle is just plastic, and is smooth so it is hard to keep a grip on when dealing with fat at all. On mine the one pin in the handle shifts after a day or two of use and I have to pound it back into place. It would serve as a great slicing knife or long paring knife. in a normal home kitchen it would make a nice addition.

Sharp, easy to use with nice handle but hard to kee clean and spotless

Switched from Zwilling made in Germany to this “Kai Pro Japanese” - NOTHING about this knife is Japanese - this is cheap chinese metal that has rusted, chipped, bent - all in the first months of owning. Our old Zwilling is over 10 years old with NONE of those problems.

Use this knife for competition bbq trims, sharp knife is a must and this delivers

The knife looks cool and feels nice to use, seems plenty sharp... but it rusts too easily. We were really surprised, and thought it was just a "normal" stainless steel knife. For us, any extra sharpness it may have over another knife isn't worth this extra hassle of "omg, make sure it's totally dry after hand-washing it".

Pretty knife, and it dose handle well. The knife needs a better heat treat or a better steel. It doesn't hold an edge for very long, but it sharpens quickly on my wet stones. Just saying for the price it's about the same as some of the " no name knives I have that are in the 10$ range". Over all I believe you would be paying for aesthetics.

C’est le 2e couteau Kai Pro que j’achète et je suis très heureux à date. J’ai hésité longtemps vue le type d’acier utilisé mais je me suis raisonné qu’il était comparable à celui des couteaux Victorinox et serait facile à aiguiser. Ce n’est pas un couteau que je vais utiliser souvent ... 4 ou 5 fois par année. Alors, après avoir découper 2 poitrines de bœufs, je suis heureux de dire qu’il fait un merveilleux travail. Il est tranchant et la forme de la lame permet de faire des coupes facilement. Autre point ... le manche est très très confortable.

I bought this knife for trimming and separating brisket. It’s perfect. It’s super sharp so i can zip through separating a brisket with ease!

appropriate shape of the blade and good ergonomic. have the same , give to a friend - spend an year to buy again