My sister son likes the bag. He’s a meat cutter for a large chain store and has become a certified meat cutter

Rambo

Love love love

Exactly as described. Very useful inside and for outside cooking

I love this knife. It has the square shape of the naikiri, but the added tip gives it extra function and reach - say for cutting broccoli stems off. It’s balanced and feels good in the hand.

Love them!!!

Very nice tool - got it for my son who camps a lot in Nevada - super high quality

just need to use it more, its great

It is an awesome knife

These knives came quickly and very sharp right out of the box. I looked at several different pair before ordering the Avanta. For looks, performance and price they can’t be beat!

Love my knife. Perfect for cutting my vegetables. Love the feel of it in my hand. Quality is top notch!!

It's made from recycled plastic. Awesome product. This is the second one I've owned in 20+ years. It will stand up to the wear and tear of an industrial kitchen/catering person

These are beautiful, cut clean, and shine bright. Got them on a Black Friday sale and they were perfect for our holiday get together.

Love it

This knife is fantastic. I have never had a smoother, more effortless shucking experience (I do this professionally in a high volume seafood restaurant).

It was designed by a professional, for use by professionals. The person in the reviews who broke theirs on the third oyster was probably using it to pry the hinges apart, which this knife was not designed to do. This piece is optimized for side-shucks.

Its sharp and pointy right out of the box. I'm a little confused about the person who broke theirs going on to complain that the blade is too thick; I'm not sure what space age material could be used to pry high volumes of oyster hinges apart while also being less than a few centimeters thick.

Out of the box, this piece is sharp and pointy. It would be really easy to shuck yourself real good with it-- it's the sharpest oyster knife I've used. My chefs were alarmed at it; but I could do volume, cleaving shells apart like butter and leaving the oyster meat whole in most instances -- the messermeister does far cleaner work than my Toadfish, and I'm in love with it.

If you are attached to the idea of attacking the oyster's hinge, this is not the knife for you.

But if you want to get used to side-shucking and save your wrist a lifetime of heartache while giving your guests a top notch oyster experience, this is the one.