Review on DALSTRONG Butchers Breaking Cimitar Knife Kitchen & Dining by Frankye Sherman

These are the first knives I've been using in over 15 years alongside the standard Victorinox meat knives. I ordered a 6" gladiator boning knife and 8" and 10" butcher knives. I've been using them for a few weeks now and there are a lot of things I really like about these knives. very balanced set. The edges hold up very well with daily use. One of my favorite things about a 6 inch knife is that the blade is wider than a traditional boning knife and it has a great design so your knuckles don't rub against the cutting board while cutting. This allows the full length of the blade to be used, not just the tip, when cutting stew. If there's one thing I don't 100% like about these knives, it's the handle design. First, the grips are very smooth. And second, there's no palm protrusion to keep the grip centered in your hand. In fact, the handle has a wider butt and tapers towards the blade. This means that if you have slippery cutting gloves, the knife will slide back into your hand and your fingers will press into the blade as you slide the knives through large cuts of meat and back as you slide them across the cut. The handles are easy to hold! I'll be looking for a way to add texture that's easy to keep clean and food safe. Other than that, I really love these knives. I look forward to using them for many years after finding a way to make the grips less slippery.