Chicago Cutlery 4-1/2-Inch Steakhouse Knife Set of 4, 4-Piece Steak Knife Set with Wooden Handles and Sharp Stainless Steel Blades

I still have and use my Chicago knifes I got 47 years ago for my wedding. I'm so glad I was Still able to buy another pairing knife. I use it everyday. It truly fits my hand well and stays sharp along time. Well worth the money!

I have at least 4 of these because I like them so much. They are a great size for your hand. In time the wood does get a worn look, but over all I think they hold up well and work great.

* UPDATE 2 *I've had this knife for over a year now. This knife still works so well I don't even have to think about it. It's been very durable. The blade hasn't noticeably dulled and is still tightly attached to the handle--no wiggle room. The handle itself is wood, so there is a bit of upkeep to it. It grew a bit rough from occasional washings, though I never let it sit in water. I sanded it very lightly and briefly, then applied mineral oil to the handle. It looks and feels great. I'll continue to oil it every six months, though just doing on a yearly basis would likely be sufficient.Overall I think it's an excellent buy. Costs 1/4 of other brands, is long enough to cut the largest loaves of bread, and is very durable.* UPDATE *If anything my appreciation of this knife has only gone up in the six months I've had it. I've subjected it to about the most rigorous torture test I can think of: slicing a loaf of my bread. I like artisan bread, you know, the large loaves that are baked at 500° for 45 mins in a dutch oven and then removed and placed on the oven rack for about 20 minutes. The bread is done when it's almost black on the outside. Incredible flavor, and a crust that's about 1/4" thick and hard as cement. This knife is the only one I've used that can handle bread like that. I got the 10" knife because you need that for these larger loaves. The serrations are concave, meaning the "teeth" come to a point, rather than the awful rounded versions out there. It's also just plain sharp. Barely grazed my hand on the blade and it cut like my hand wasn't even there. Thankfully, it was very shallow and healed quickly, because it was a much cleaner cut than a duller knife would have made. 5 stars, heartily!* ORIGINAL REVIEW *I'm a huge fan of this knife. Have owned for a couple weeks and put it to good use. Cuts through normal bread with aplomb. Will test it out on some thick-crusted artisan bread later and update this review.

We love these scissors - this is our 4th pair. We keep them in the basement, mudroom, and kitchen. We use the ones in the basement to break down boxes. The kitchen pair gets the most use, for everything from snipping herbs to cutting meaty salmon into smaller pieces. They are easy to get apart for cleaning, but I have nicked myself a few times with the bottle opener pieces when hand-washing them. Warm soapy water works fine on them, no matter how messy they get. We got this latest pair for our camping/vacation cooking box. We used the scissors quite a bit on our annual camping trip, mostly for general, not kitchen, use. This design is very nice for my larger hands - I can use them easily on either side (they are not formed specifically for thumb vs fingers).

Chicago Cutlery once made professional quality knives. The knife is now distributed by World Kitchen and made in China.After removing the knife from the package, I first noticed that the handle was loose. The tang (extension of the blade) extends all the way through the handle, a good feature, but light could be seen between the tang and the two scales (the wood handle pieces on either side of the tang). After washing the knife with warm water a few times the scales apparently expanded slightly from moisture and the handle no longer rattles.A final finishing of the wood handle seems to have been ignored. The wood was somewhat rough in both touch and appearance. I sanded the handle a bit and rubbed in some olive oil, giving the knife a more pleasing feel and look.The blade thickness is 1/16" (about 1.59mm) and is divided in half from tip to handle, the division along which the blade tapers to its cutting edge. This design provides a stiff and sturdy feeling blade, but it also causes slight resistance when slicing. To compare a slightly less expensive knife, the Swiss Victorinox 3 1/4" Fibrox handle paring knife, the Victorinox blade is slightly thinner and flat, which makes slicing and peeling easier. These two knives are quite different in appearance and feel, the Victorinox looking a little less "robust," but functionally and ergonomically might have an edge over the "Chicago" knife. Both sharpen easily and hold their edges.Also, this knife is listed here as a paring/boning knife (but it is described on the package only as a parer). For those who prefer a flexible blade for boning, this blade is not flexible, and perhaps is too short for boning/filleting. I would not categorize this knife as a "boning" knife.There are many beautifully made paring knives costing $50 to $200 and over. If I had paid $50 for this Chicago Cutlery paring knife, I would have rated it at one star. But for the price and its substantial, utilitarian design, I give it four stars.

Cuts perfectly 🙌🏾

Is replacement for a missing knife, have used Chicago Cutlery for years.

This, my friends, is what over FORTY YEARS of service looks like with this awesome paring knife on the left, the brand new one is on the right. Obviously the handle on the old one got water-logged MANY times (but the rivets are STILL intact) while I was peeling potatoes and thin-slicing mushrooms, coring strawberries and apples, and many other countless tasks throughout my life. This little paring knife is my go-to. The blade is slender and tapered so it makes peeling potatoes of their skins (without losing a bunch of potato), quick and easy and digging out any little eyes a snap. I never liked plucking strawberry cores and sliced them out quickly and easily. The other day I was musing over the day one of the rivets failed, or the handle just snapped and noticed the model number on the handle. Was elated find out I could still get this awesome and classic little paring knife. Chicago Cutlery rocks!

Tijeras para cocina

Very nice knives for the price.

They come apart if you open them like the pair that came with my knives did. Exactly what I was looking for.

Einziges bekanntes Hohlschliff Modell am Markt

Estos cuchillos son una buena adición a su colección. Son mucho más grandes que el cuchillo doméstico promedio, y son comparables a los cuchillos que encontrarás en un excelente restaurante de carnes.Estan hechas de una madera duradera y el acero inoxidable es de alta calidad y afilado.