: A Blade of Mythic Proportions! Hark, mortals! Prepare yourselves for a tale of culinary conquest, a saga of slicing and dicing that shall echo through the ages! I speak, of course, of the Brand QEGNOBOK Chef's Knife – a name that thunders with the might of ancient Norse gods! This is not merely a knife; it is a gleaming, glorious instrument of gourmet precision! I beheld it, this 8-inch marvel of high-carbon stainless steel, and knew my kitchen would never be the same. Buttery smooth? Nay, it cleaves through homemade bread loaves like a hot knife through... well, even more butter! And meats? Ha! Beef, pork, poultry – they tremble at its approach! I daresay, this blade could slice through a frozen mammoth with nary a whimper! Effortless? It scoffs at effort! It laughs in the face of resistance! It severs with such ease that I half expect it to start composing sonnets between slices! Go forth and acquire this magnificent blade! Let the QEGNOBOK be your weapon of choice in the culinary arena! Read more
Thin blade, bendy, cheaply made, sharpness is ok Read more
This QEGNOBOK 8-inch-long Chef’s Knife is the kind of knife we all use every day to do just about everything. The blade is remarkably sharp for such a cheap knife. (At least to begin with. See below.). The knife is light, balanced, and comfortable to use. This is an amazing deal for three bucks! So what’s the catch? I looked up 3CR13MoV German steel. It turns out that it is not German steel at all, but Chinese 3CR13 steel with Molydenum and Vandadium added to it to enhance edge resistance and wear retention (hence the “MoV”). It has a Rockwell hardness of 52-55 HRC. The product description says that this knife has a Rockwell hardness of 56 plus or minus two HRC. If they mean 54-55, they’re not wrong. (For comparison, high quality professional chef’s knives have a Rockwell hardness of 60+. They keep a sharp edge for a much longer time but are also much harder to sharpen.). As some others have pointed out, this knife starts out sharp but will dull quickly. It is very easy to sharpen, which is a good thing, because you will need to do it often. I also looked up ABS, which is Acrylonitrile Butadiene Styrene. ABS is durable and lightweight polymer valued for its strength and impact resistance. It is commonly used in cheap knives like this one, because it is cheap yet durable. The product description mentions “seamless integration of the blade” with the handle, but stops short of specifying full tang, which is what good knives should be. Full tang just means that the blade is part of a single piece of metal that also makes up the core of the handle. So it can handle much more stress and is much less likely to break. Do those rivets actually connect to a full piece of metal under the handle or are they just for decoration? Hard to say, but if they don’t mention it, probably not. I tried this knife out (see photos) and was pleasantly surprised by its sharpness. It was even able to cleanly dice dried apricots (one of my least favorite tasks on the rare occasions I do it) without getting stuck or gummed up. I would give this knife 5 stars, except that I know that it will not last long. I will be sharpening this knife every time I use it until I finally give up and throw it away. But for three bucks, that’s still pretty amazing! Chef’s knives can be had for anywhere from $3 (this one) to $50. Most standard quality chef’s knives cost around $13-$20. This knife is by far the cheapest currently available. The next cheapest I could find cost $13. These other knives are also made of high carbon steel with a Rockwell hardness of 55 HRC but may only have polypropylene handles, which is not as strong or durable as ABS. If this knife is really everything it says it is, it’s a flaming bargain at three bucks! That, of course, seems very unlikely. Generally you get what you pay for. This knife is made of soft steel compared with “real” professional chef’s knives and will need to be sharpened often. The handle is made of plastic, but it is a particularly strong and durable kind of plastic. Even if this knife turns out to be a cheapie throw-away knife, if it lasts more than a quarter as long as its next most expensive competitor, it’s still a good deal! Read more
Very sharp. Good knife for being so sharp. Not too shabby good price Read more
Size as described, very very sharp for the price, reasonable grip and weight (plastic feel and light overall, but it is a value product). Again remarkably sharp for the price, has held up very well over the last 2 weeks . Would purchase again happily! Read more
Not as sharp as expected Read more
Nice knife , flexible but not to flexible. Keeps a great edge and has worked perfect for what I use it for , happy with the purchase and will definitely purchase again Read more
This knife is really sharp and of high quality, but in my opinion, it could be a bit a bit larger if you're going to describe it as a Chef's Knife. If one were to use this to chop vegetables for example, your fingers would hit the cutting board before the rear of the blade makes contact with the cutting board. This will be fine for cutting meats, and will easily cut apart ribs or a turkey, but it would be lacking on a few other things in my opinion. The size is marked online, but sometimes you have to hold it in your hand to get a feel for it. Now that I'm doing that, I'm a bit less impressed. Read more
