Kitchen Classics Series Chef's Knife | German 4116 Stainless Cryo Quenched Fixed Blade Drop Point Knife | Overall Length - 13"

This ROCKS! Hella good price point, the QC on it is spot on. They even polished out the grinding marks on the bevel of the edge. Nice and thick spine. Non-slip grip works. Completely recommend

I love my cold steel knives. This knife is sharp and easy to use . I like the rubber handle. This knife goes in the dishwasher and still sharp. I have a cold steel steak knife that I have had 25 years and it is still sharp.

I've used one for about 4 years I got as a gift and it has no reason still being this good and sharp for the price. Great gift for any home/line cook needing a reliable cheap prep knife.

Best knife I've ever had. It is lightweight and cuts very smoothly with little effort. Plan to get more.

I still own a first generation and thought it would be nice to own a second generation. I am a longtime Cold Steel collector and this Kitchen Classics is awesome.

This is a great kitchen knife for the money. If you're on a budget and need an inexpensive Chef's knife this one is perfectly acceptable. As other mentioned, mine came very sharp. This isn't a big deal as all knifes need sharpening. This one is also easy to sharpen and takes a very nice edge. I can't complain about this knife at all given the price. However, a couple of things I wish they had done better: 1. It's thicker than necessary at the spine. This isn't terrible, but keeps it from slicing as well as it could. 2. The blade thickness adds weight. This knife's center of balance is forward of the handle which makes it feel a little awkward and seem heavier than it is. If they took just a little off the blade thickness it would solve both these issues. 3. Very minor, but the spine of the blade is very square. The edges aren't sharp but it would feel nicer with rounded corners. I'll do it myself easily. Just something they could to. 4. The handle is a little textured for me. Most people seem to love it. I'd prefer a smoother handle with no places for bacteria to hide. Doing all these things would add maybe $5-8 to the cost of the knife and make it a much better chef's knife.

Not a knife for me for daily use, I have stupid expensive knives I've used for >30 years in my kitchen. However, the incredible value and utility of the Cold Steel paring knives made me comfortable buying a prep knife for camping/overlanding. Super results out in the field, you don't care about balance and fussy details, you care about performance and utility - PERFECT. I've picked up many a "V" brand knife as well, I've given those to people whose kitchens I've cooked in that didn't have usable knives, those are fine, the Cold Steel is BETTER. Stamped knives that function properly are a blessing for those that don't care about the details, or having a knife that will last 40 years - who freakin' cares, except knife nerds!

I own many Cold Steel blades….pocket knives, swords, machetes, etc. This is my first kitchen knife from them and it did not disappoint. Right out of the box it is hair shaving sharp. I haven’t used it long so I’m not sure about the edge retention of the steel used, but I have a nice sharpening system so no worries there. The handle is a rubber like feel and is very comfortable in hand. The blade itself is beautiful and shines bright. If you need good kitchen knives at a great price get any of the commercial series straight from Cold Steel!

Buen resultado. Retiene bien el filo. Usa 1.4116 Krupp (el 420 MoV o MoVa que usamos en España a porrillo) y el tratamiento térmico (incluye deep freeze) da mejor retención durante más tiempo. En mi opinión, la mayoría de fabricantes desaprovechan las características de este acero: lo suelen templar muy blando. Me cansa afilar cada dos por tres cuchillos de cocina de un acero que podría rendir mucho más. Este, da mejor rendimiento. Por lo demás, es enorme y sólido, con muy buen agarre incluso con las manos mojadas o guantes. Un pedazo de cuchillo por poco dinero. Lástima que ya cueste encontrarlos.

Gutes Messer. Sehr scharf von Haus aus und bleibt auch gut scharf. Nur bei längerem verweilen in Nässe fängt es an zu rosten. Aber trotzdem Top zufrieden

À vue d'œil on dirait un vrai mais bon aujourd'hui les chinois sont capables de faire des copies de Razer ou de Peugeot donc La je suis vraiment perplexe sur la qualité ça a l'air vraiment d'être un vrai mets le fil de la lame n'a pas tenu plus de 2h on découpe de viande la lame est très fine donc ça va on arrive quand même à travailler avec

Eu já tinha uma faca de descascar da Cold Steel e sempre achei bem impressionante o fio. Eu achava que eu tinha faca de cozinha afiada, mas essa é surreal, corta tudo fácil. Ela é maior do que eu esperava, nos primeiros usos me cutuquei com a ponta da faca mas não cheguei a me cortar. O cabo é super confortável, tem umas ranhuras que tornam a empunhadura bem ergonômica. O material é de ótima qualidade, dá impressão que vai durar muitos anos

Careful when using! Very sharp fine blade. A bit overkill but for the price nothing beats it. Wish it came with a sheath.