PAUL BROWN® 8 Inch High carbon steel Western Chef Knife

If you are looking for long lasting sharpness, this is the best.

I did not like the resistance on the knife when cutting soft vegetables, let alone anything hard. I don't think it matched the claims the product/manufacturer makesThe reviews here raised my expectations from the product.Packing was goodShipping and handling great

كبير جدا وحاد جدا جدا -اخاف منه لانه حاد جدا لابد من الحذر

Product not sharp for kitchen knife ,blunt and not useful

I ended up buying a second and made it a gift nice quality without breaking the bank

Very nice for s 9$ knife

After using for several months the knife is still sharp..

This is a very nicely mirrored polished chef's knife, it comes in AUS-6 steel and this happens to have a thicker than normal blade for a chef's knife. The design and edge grind make it very serviceable, it's not as shallowly ground as some other knives so sharpening down the road is an easy affair. At currently $23 it's a steal, it would make a great camp cook knife or good for a guest chef, to keep them away from more expensive knives without giving them a poor quality tool. There's a lot of value in this, you can use this every day and hone your craft without needing a very expensive and hard to sharpen knife.Handle wise I find this knife is very utilitarian in it's approach, the grip is positive and works, the bolster is practically nonexistent as the handle butts right up to it. The handle has a bit of guard before where the bolster would be and it's meaty plastic but not cheap plastic with good contouring and fitment for my Large hands. There's not a significant amount of difference between this knife and a $35 knife, the next upgrade to this one is around the $50 price point where better steel becomes a noticeable in how much sharper a knife can get. It definitely shoots above it's weight at it's current price point.

At time of the review, the knife is sub $10 USD, at that price point it's hard to say that this knife is of poor quality. In appearances it comes in a 'nice' gift box, has a mirror polished blade with what to a bystander would appear to be 'professional' looking markings and an ergonomic molded handle. Money as a resource, there's only so much margin on a product at this price point.To get an 8" chef's knife for under 10 dollars you're going to make compromises. A nicer box as opposed to the typical packaging on real Professional gear in a working kitchen is going to detract from the rest of the product. Mirror polishing? That's labor or machine time, again detracting from the rest of the product. Over-molded handle with flash, burrs and, spews hanging off? First strike against the quality of the product. Pointless laser etching for care instructions, on a professional knife? Again another strike against the quality of the product.This leads into the final strike against this product, if money is a resource and that money was spent on so many other areas of the product, what does that leave for the quality of the blade and it's edge?The edge on the blade was seemingly sharp to begin with, but quickly dulled, honing was helpful at first but it just doesn't hold an edge. In a last ditch effort running the knife through a manual sharpener it did sharpen up, but inadvertently removed bits of the edge entirely.It makes you question, why all the effort placed in appearances instead of just delivering a quality product? For not much more, you can get a real professional's chef knife, with a better blade, no senseless markings, and a more ergonomic handle. Why would you even bother with this product as it's clear this is made to dupe people who want to become a 'home chef'.