Tom Douglas by Pinzon Kai 5-Inch Stainless-Steel Boning Knife

Customer review from the Amazon Vine Program This is an every day use boning knife. There are a things I like and dislike about this product, but overall, it performed well.

I have researched knives thoroughly throughout the years because I cook a lot and prefer good quality long lasting knives. I have also attended info sessions, classes and seminars about knives. Currently, I own a set of Cutco knives.

I was pleasantly surprised with the out-of-the-box sharpness of the blade. Though, it remains to be seen how long it retains its sharpness. Although this is a boning knife, I also used it to cut tomatoes and it performed very well. It sliced through cleanly and perfectly and did not squish down the tomatoes. I compared this knife with its Cutco equivalent, the trimmer, which is has similar uses as this boning knife. In this instance, it even performed a bit better than my Cutco knife that is used for cutting tomatoes. It may have been because the Kai knife was out-of-the-box sharp and I have used the Cutco knife for 6 years (it still doesn't need sharpening). As a boning knife, it performed well. It was easy to trim the chicken, but mostly due to the sharpness of the knife.

The handle is made out of rubber, or rather a 'Nonslip black polymer', and has ridges to prevent your hands from slipping. In my opinion, the handle feels a bit flimsy and is very light. Further, it is not ergonomic, so I felt it did not fit the contours of my hand. The entire knife is very lightweight and I prefer some weight on knives as, for me, makes for easier handling. Frankly, you need some weight in your knives, especially the Chef's knife. The extra weight gives the knife extra stability. I worry that the knife is merely relying in sharpness, rather than also utilizing its weight to cut through stuff.

The blade is secured in a brown piece which is attached to the 'rubber', sorry, 'polymer' handle. There is also no tang showing. This means that it seems that the steel blade does not run through the length of the handle. Also, the blade is not riveted throughout the handle. The rivets are metal pins, usually 3, that secure the blade to the handle. (There is a rivet, of sorts, though it is made out of plastic and seems to be purely for aesthetics.) This is a problem because it the blade can separate from the handle through use and force. Hence, I question its durability. Other high quality knives (Henckles, Wüstof) secure the blade throughout the handle. I tried to researched this a bit, and no where did I read that this knife was riveted through, so I can only go by what I see as I examine the knife.

Better knives with the same or similar price are the Victorinox Boning Knife or a Henckels Boning Knife.

Overall, this is a good every day use knife and good for tomatoes and deboning. It is flexible and easy to use.

Customer review from the Amazon Vine Program Wow, what a great little knife ok, not really little. The handle is just the perfect shape and is easy to hold (which makes it easier to debone the meat and not the fingers). I did have to sharpen it, which I think I have done with every knife I have purchased, but I love it, think I will get another for when I have help in the kitchen.

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Customer review from the Amazon Vine Program The Tom Douglas 5-inch Stainless-steel Boning Knife is a finely made piece of kitchen hardware. The knife consists of a 5-inch stainless-steel blade with about a 3-inch rubberized handle. The knife has a nice balance -it is light enough to work with quickly, yet heavy enough to feel sturdy in your hand and be capable of slicing through some meat. The blade itself is pretty sharp, as one would expect with a new knife out of the box. The rubberized handle makes the knife easy to grip without fear of it it slipping out of your hand.

As the product name suggests, this is a boning knife, not a paring or butchers knife. For the purposes of deboning chicken, slicing through some steak, etc., this knife is up to the task and slices it with ease. More often than not, I usually use this knife to debone chicken. I've been using the knife for about two months now and have seen no signs of wear, and still slices as well as when I first received it.

In terms of durability, it has held up well so far, but I question whether it will be able to last as long as my Cutco and JA Henckels sets. The blade does not run through the handle which, from my research, may make it easier for the blade to break off from the handle. Thankfully this has not happened to me yet, but its better to be safe than sorry.

This knife works well, and is moderately priced. I would recommend this to anyone looking for a starter boning knife. If you plan to keep your knives for quite some time, I would recommend checking out Cutco's knives.

5 stars for performance so far, 4 stars for my perception of durability.

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Customer review from the Amazon Vine Program I am a knife snob. I admit it. Dull knives are one of my pet peeves so I was pleased to be able to try this Kai boning knife. I have used Kai scissors before and was very happy with them and this knife is not an exception. The grip is very nice in your hand comfortable rubber/ridged pattern that won't slip. The blade itself is nice and substantial, unlike some very inexpensive knives I've seen. The blade seems to take a 'refreshing' with a strop very well and quickly. Boning chickens is nice and easy. Only time will tell what the durability of this knife is but if it reflects the quality my Kai scissors then I believe that this will be a useful, well used knife for a long time. It's very reasonably priced and is well worth a try!

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Customer review from the Amazon Vine Program I own a quite expensive knife set by J.A. Henckels and am pretty happy with it. I tried to compare this knife to the boning knife I have. I found that this knife to be a very solid competitor in terms of quality and price. The rubber handle gives a very good handle of the knife. The weight is well balanced and just about right. I don't like a light knife. I do need certain weight to bone chickens or steaks. On the other hand, it is not too heavy like some chef knifes I tried before. It is just about right. The only thing I don't like compared with my J.A. Henckels knife is this knife doesn't look as nice. It doesn't look expensive. But you buy this knife to bone chickens, not to display in kitchen. This is a very practical knife and reasonably priced. I strongly recommend it.

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