Mundial 5610-12 Cook's Knife 12"

I worked for a small restaurant for 2 years and I use one of these knives daily as a cook. They hold an edge so well and the amount of work you can do with one of these is unbelievable. Very durable construction and there is no way the blade will chip or break if you drop it or are hacking through a frozen chunk of meat.

This sort of knife takes getting used to, 12" blades are heavy and tiring for anyone who doesn't use them all the time. Best main-hand strength builder there is, by the time I stopped working there I could peel potatoes very easily with one of these knives just because I could. Your arm will get tired using this the first time you use a knife this size and weight, high quality home kitchen knives have absolutely nothing on a good food service blade.

Now I am out of practice but I received one of these knives from my former employer as a gift. If you have limited counter space this knife is overkill and almost cumbersome (in my case) but you will learn to use it eventually.

Very nice handle, you can use one of these with wet hands or even if your hand is covered in grease/butter. The blade is just the right weight and is very sturdy. Comes very sharp as well. It appears to be a half length tang but don't worry as both the handle and blade are incredibly strong.

I have a very nice home knife set but the chefs knife in it (or in any other set) has nothing on this knife. I have also used Victorinox's large cooks knife and it feels like a joke compared to this. In fact I haven't found another knife close to as good as this one ever.

I bought this knife for lobster. Whaaat? Yup. I needed a knife to split and/or process lobster. But I didn't want to use a $200+ knife for that. Or even a $100 one. I had looked up "lobster knifes" and do you know what I found? Different versions of this knife for 2, 3 or 4 times the price! I've also researched debas and chefs knives for crustaceans but from what I read, the shells really chip away at your blade, regardless of the quality of the knife (actually, more expensive knives got damaged more). I've tried using cheapie knives but they didn't have the weight to crack the claw properly. And they weren't long enough to cut through the lobster in one go. Anyway, this is the knife you want to use when the dirty jobs may damage your goods. Or, if you don't trust the person using the knife with one of your bladed babies. Or, if you run a kitchen and you're afraid of your knives "walking away". So process your lobsters. Hack away at your chickens. Slash your large veggies. Don't try to chop through any beef bones. Or maybe you could. For $30(ish)? Why not?

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Great for cutting down 4 cases of escarole with ease but it did not come sharpened to my standards and its so large that getting it sharpened at a store would be outrageous... Over all it's an okay blade for restaurant work probably more suited for light veg work other than butchering

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I received this knife about a month ago. I have a knife block full of knives of every size and description. I think the only one I have used since getting the Mundial 12 inch has been my boning kife. If I have any complaint it is that the bolster is not as comfortable as I would like. The may be just specific to my hands. The weight and balance are very good. The edge is razor sharp when shipped and it holds an edge for quite a while. I was lucky enough to be taught basic knife skills from a career chief. Once you have and practice knife skills, a large blade like this makes total sense. What a great product for the price. Amazing.

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