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My wife want's a new primary kitchen knife for Christmas. Something that will hold an edge, is very sharp, and easy to maintain. I want something that won't kill our pocketbook.

Suggestions?

My wife want's a new primary kitchen knife for Christmas. Something that will hold an edge, is very sharp, and easy to maintain. I want something that won't kill our pocketbook. Suggestions?

(post is archived)

[–] 2 pts

From description - Commercial grade blades made of high-carbon, no stain steel.

And from what I remember, the metal extends all the way through the handle (full tang), which gives them extra strength and long life. Looking at reviews now, they are not full tang anymore. Bought mine 5 years ago.

Good company, find full tang version if you can.