Review on 🔪 8-Inch Chopping Knife by CUTLUXE – Forged German High Carbon Steel – Full Tang & Razor Sharp Blade – Ergonomic Handle Design – Artisan Series by Mike Nix

6 month update (4/4/2021): I use this knife every day and still haven't sharpened it. It still cuts through fairly easily. A tomato sometimes needs to be pierced first, so going through a sharpener or two seems close, but oh well! Six months to stay in shape? How cool is that? I hand wash them, dry them immediately and put them back in the plastic sleeve that came with them, making sure the tip is inserted into the little extra piece of plastic. If I had some sort of knife block I wouldn't bother, but I'm a bit short on space so he lives in a drawer with his not-so-sharp cousins. I still haven't cut myself because you have to respect that blade. Five stars, well deserved, Cutluxe! (11/19/2020) This 8 inch Cutluxe chef's knife is a real professional knife. Before I begin, I won't mention the scabbard, so I've included a picture of the plastic blade and its associated tips. I have been very careful with it and after 3 months it still protects the knife. It's not meant for long-term protection, but it's nice to know I won't cut my hand reaching for the knife and the blade won't get scratched in the drawer. I'll get a better solution soon - a magnetic knife holder or a real sheath - but for now it works. almost all. I've never cut a frozen green bean, but this knife cut them cleanly without damaging the blade or edge. I've cut up grilled chicken, but I've never had a center knife, bones and all. Like I bought a spineless chicken! Everything else I've cut with it on a daily basis has been great: wafer-thin slices of tomato, or whatever you want. Same for the bow. Chopped Garlic? No problem. The wide blade makes the first blow easier. At this point I wouldn't be afraid to use it to chop down a tree, use it to cut branches and bark, and cut a sheath out of that tree. Hmm, I have an idea. High quality steel and full shaft for durability. The handle is large, so it is best to use the clamp handle on the shaft, which is the default setting for chef's knives anyway. The bolster is nicely contoured and the balance feels good. The handle is solid. Did I mention I've never sharpened it? It's still as sharp as the day I got it a few months ago. All I do to take care of it is to hand wash the blade immediately, rinse it and let it dry before putting it away. Daily use, several times a day people. A wafer-thin tomato with no torn edges. Daily. This should be the official Forged in Fire knife.