Rada Cutlery Cooks Knife, Made in USA

I love these knives. I have owned Rada Cutlery knives for years, and always have been impressed with the quality of the blades. They stay sharp for quite a while and sharpen easily with a hand-held sharpener. Highly recommended!!

I got this knife along with the Rada Cutlery Cooks Utility Knife, Made in USA, Dishwasher Safe Black Handle. Both of these are similar sized, one, slightly larger. And the knives are superbly made, well finished the shiniest knives I've ever seen and more importantly they simply work. It's unbelievably smooth, chopping vegetables and they look like they will hold their edge for quiet a long while.

The best part... the price. I've still to get over how little they cost.

One thing (of not much consequence): Having used expensive and heavier knifes, these (initially) feel extremely light and flimsy. That's a totally wrong impression one gets. It's a different and delightful story once we start using it.

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I'm a knife enthusiast. I read bladeforums and collect knives. I bought this Rada Cutlery Cooks Knife to try it out because it's cheap and made in the USA. I purchased the aluminum handle version.

Construction: This knife has a very thin blade profile and it's very light. I like the blade shape and the length is fine. The blade came highly polished and the handle was smooth all the way around with no rough spots anywhere. It's very easy to grip. The blade is not full tang, but that isn't important for a cooking knife. A full tang adds unnecessary weight and strength for the types of tasks you'll be using the knife for. If you want an outdoors/bushcraft/survival knife then get one with a full tang. Kitchen knives are meant for slicing, dicing, chopping veggies and cutting meat, not batoning wood or building shelter. Overall the construction is very nice.

Sharpness: Out of the box it was ok. It was not sharp by my standards, so I touched it up on my Spyderco Sharpmaker. It sharpened very easily and has held its edge well. I'm not sure what the steel is but it takes a good edge and holds it well. This is a very thin blade so it's not going to hold its sharpness as long as a thicker blade with a more obtuse bevel. Thin blades slice better than thick blades so it's a tradeoff. The blade looks to be hollow ground, which is a nice grind for slicing. The blade maintains the same thickness from the spine until the grind begins. The actual grind begins about 3/5'' from the edge. If you don't know how to sharpen your own knives get a Spyderco Sharpmaker. I put a razor sharp edge on this knife in about 2 minutes and I only touch it up for about 2 minutes every few weeks. For a

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