Mercer Culinary - M23406 Millennia 6-Inch Wavy Edge Utility Knife: Sleek and Versatile Black Kitchen Essential Review

Blade cuts crusty bread and croissants very well, minimal crushing or crumbling. The handle is kind of huge, especially for a smaller blade. This would be a great grip even for a 10 inch knife. Works fine but looks weird.

The steel in this knife is very sharp and cuts in a straight line without twisting the cut like other knives. Only buy Mercer Culinary Millennia kitchen knives, they are available in 6", 8" and 10" sizes. You will be satisfied with their work.

Received this as an early Christmas present for my 79 year old mother who was constantly struggling with her old favorite knife that just couldn't wanted to stay sharp. The knife is sharp, feels good in the hand and cuts vegetables like butter. She is very happy with it and for $12 you can't beat it.

Reasonable cutting, it works great. It goes through a tomato like a hot knife through butter. The only thing that bothers me is that the protrusion on the underside of the handle near the blade does not allow the knife to be in a fully horizontal position at the end of the cut. It's annoying. But since he's great at slicing, I'll learn to live with that hassle.

My whole knife set has straight blades so I wanted to try something with a serrated edge. This knife fits the bill as it is from a great company and at a good price. It's ok but I feel like the handle is a bit big for the size of the blade like his. Also, the nicks chewed my polypropylene cutting board pretty deep the first time I used it. I'll add it to my collection but I don't see myself using it very often.

I opened the box and almost returned it because it's twice the size I was looking for. I decided to go because of the reviews and cheapness. I quickly decided this was an AWESOME knife and the sharpest I've ever used. Wipe the watermelon rind like nothing. The problem is that I break my fingers about every 5 times I use it. I literally have 3 cuts on my fingers at the moment and some of them were deep enough to bleed for up to half an hour.

I've been using a 3.75 inch serrated knife for hard salami, sopressate and hard cheese for years. better, with maybe a better grip to control the discs. It's not that I didn't actually try to get it working, but then I found that that 2.25" sopressata made it difficult to use such a short knife. Also, the serrations may have made this knife more of a twin serrated knife - and they weren't great for what I used them for. First try with my new 6" knife was straight. No noticeable improvement or…