TUO Boning Knife, 6 inch Fillet Knife for Trimming Fat from Meat, Deer Skinning, Full Tang Handle, High Carbon German Steel, for Poultry Lamb Meat Cutting - Black Hawk Series

Exceptional knife. Designed for de-boning, very sharp never needs sharpening. Best value

With a little skepticism, I ordered several knives as gifts and a block set for us from Tuo Cutlery in December of 2021. Our main fears were the wood handles and the quality of the metal. To our surprise, the knives have performed flawlessly. They retain sharpness and are very easy to sharpen with the tool included with the block set. The wood handles show no sign of deterioration or swelling even though we use and wash them every day. We make sure that we dry them as soon as possible after washing. I would definitely buy again and recommend them.

Very sharp and high quality came amazingpy fast

I am a bachelor so no special skills in the kitchen but I really like this knife. It is sharp looking and cutting. It feels well made. I will likely buy more of this style rather than more economical Japanese style I had been buying for about half the price. Currently I see this is discontinued but I see it on google.

Great chef knife. Stay sharp and sharpens up nicely

This is my favorite knife. My last one someone put through the dishwasher.

i will reprint an answer i gave on the ques. page got mine last week, it is shave sharp right out of the box will shave hair, not a couple hairs but left a 3 inch pass bare skin on my arm. also cuts paper with no effort, you can cut paper with no resistance. also cuts salmon skin clean first pass no effort. unless you are samurai sword smith you will make the blade duller . not many people have the skill to make this blade sharper. i have seen and used blades that are sharper but they were $300-400 knife and were sharpened by a pro. i am a dam good dyi knife sharpener and i can not polish a blade better than i received last week. on a good day i can equal the edge but i can not do better. for the first few months i will strop on leather, i personally would not even steel this knife until decent amount of use makes it dull.(tip don't let it get dull, always sharp) i will strop mine 5 pass each side twice a week on leather. if you keep it sharp it should stay sharp. a chef does not have time for leather, uses steel for speed and convenience, but i am a home hoby cook so i can waste time and do as i like. i like leather and buffers(with compound). i still like a blocky wood handle when i am cutting up a large amount of bloody meat. this knife has a great handle but can be harder to hold onto than a old block of walnut. i bought 20-30 old ass knives when they banned them from kitchens back when. so i will always have a rusty beater for cutting up a messy carcass. for awhile old high carbon wood handle chef and kitchen knives were dirt cheap.

Beautiful tool for slicing. It’s sleek and has the perfect angle for slicing sausage. Weight is good and heavy enough, and comfortable to use. Good value for money. Not sure about edge retention since have only had it a day.

Coupe nickel, bon équilibre vraiment top

Works completely great for keeping knives sharp thank you

Es de gran calidad y acabados. Útil para su función

The cleaver is low quality, small, and too light with it's price, only good for chicken bones,

Si potrebbe pensare che 40 euro per un coltello non siano pochi, ma credetemi, butterete tutti gli altri coltelli che avete. È bellissimo e molto rifinito, ma soprattutto ha un'affilatura superba. Occhio alle dita se non siete super pratici