Review on 🔪 Oxford Chef 3.5 Inch Paring Knife - Best Quality Damascus Japanese VG10 Super Steel, 67 Layer High Carbon Stainless Steel - Razor-Sharp, Stain & Corrosion Resistant, Exceptional Edge Retention by Maurice Hurd

Love this brand. I have a chef's knife and a paring knife. I run them over sharpened steel after each use. I use them extensively and every day and they still shave sharply. The chef's knife is over a year old. TO UPDATE! I just added a 6.5 inch boning and filleting knife to my collection. The first two are over 2 years old and remain razor sharp as they are sharpened after each use. These are really great instruments. I will use a boning knife for brisket, fish fillets, and meat in general. I LOVE these knives.