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

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.

very sharp knife, has a very secure grip on it.

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!

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.

We use this knife all of the time as it’s the kitchen favorite. We use a ceramic stick to keep the razor edge it comes with. You can’t beat this knife for the money. We buy a new one every 5 years or so.

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.

In like 16 years of owning cold steel products they never disappoint. This is the perfect size for any sort of home use and I even use it when butchering deer for some of the trimming ground meat. The grip is comfortable and well proportioned. I'll be using this knife for years to come.

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!