🔪 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 Review

The best insanely sharp knife I've ever used! Buy 7 of these from Chef Oxford and one from Dalstrong. They have a great feel and fantastic ergonomics. My hands are pretty small, but this is the perfect grip. When they say "ruthlessly tough," that's an understatement. Watch out or you'll cut off a few fingers and you won't even feel it! Really insanely sharp the first time you use it. I had to sharpen Dalstrong.

My paring knife was too small. My chef's knife was too big. But this "little" knife is just perfect for preparing vegetables for salads and dishes. It feels very solid and well balanced in my hand. The edges are very sharp and well controlled. I compared his slicing of russet potatoes to a very good chef's knife, and this versatile Oxford chef easily won the competition. I'm very curious to see how long it will retain its sharpness, but for now it's worth the money.

Significantly sharper than my old cheap knives, but not surprising. Pretty workable, but the damascus is pretty sloppy, and there are better knives out there for the price (I have a fairly new Cangshan that's less than half the price of this knife and cuts just as well). The description clearly says the damascus is just a sheath, which is fine, but the seam between the sheath and the blade is really obvious (you can see and feel the bulge where the materials meet).

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…

I haven't used the knife yet but I'm looking forward to it. I'm not sure if the VG10 is from Japan, it's probably the Chinese version; if it is to keep its edge well. I like the black G-10 pen, it's supposed to last forever. I recently bought and use a set of German Hammer Stahl knives. I am adding Japanese style knives to my collection and will be making a magnetic knife block to display them. I am moving to a new house in a year and am saving my Japanese style collection for the new kitchen…

Paring knife Nicely made and very sharp. In the hand it feels heavier and more solid than my old Wüsthof Icon paring knife. VG10 steel feels harder than Icon steel. This is said to be the difference between Rockwell 62 and 58. Each step on this non-linear scale is about 3.5%, so the difference should be less than 20%, but I found it stayed sharp longer. I liked it so much that I immediately ordered two more knives (with coupon "VIP25" - 25% directly on the Oxford website) - santoku and bread…