How do I love these? Let me count the ways…
I’m a man with fairly large hands. For that reason, I like a big handle to hold and always preferred a full-tang, forged knife with black handle scales riveted on the sides. You know the type. But I’ve had two sets now in 6 years, and I’m tired of replacing them because the scales crack and break off in the dishwasher. Yeah, I know you’re not supposed to put them in a dishwasher, but I’m lazy, which is why I have a dishwasher and why it’s going to happen. So when I saw these, I figured I’d give them a try.I really didn’t think I’d like them, so I had ordered a new set of the aforementioned Amazon Basics knives along with these. I know those are really great knives and very reasonably priced, so I assumed I’d be returning these Huusk knives. But no. It was the riveted knives that went back.These HUUSK knives are perfect for me. The handles are meaty and fit me very well. My index finger and thumb land naturally on the grippy sections. They’re weighty at just over 3 ounces each (86 grams) and feel high quality. There are no handle scales to crack or get loose, and therefore no real cracks or crevices where bacteria can hide. They appear to be a one-piece structure and strong enough to handle anything. We throw them in the dishwasher and haven’t had any issues.But the real surprise came when my wife and I actually used them to cut a steak. I read a couple of reviews that said the knives they received weren’t sharp. That is definitely not my experience. When I say these are sharp, I mean razor sharp. We have some plates that are glazed, and we’ve had them for many years. They have a few old scratches from overzealous steak cutting, but when we used these knives, even very lightly, they cut through the glaze on those plates like it was plastic. These are so sharp, we can’t use them on those plates!Steak enthusiasts usually fall into one of two categories: serrated or plain edge. I’ve always preferred a scalpel-sharp plain edge to cut a steak. They make the most beautiful cuts but require constant sharpening to maintain that razor edge. Serrated knives like these can leave a more raggedy cut, but they last so much longer because only the tip of the serrations actually touches the hard plate. The actual steak cutting mainly takes place in the protected inner parts of the blade. All I can say is that I’ve been converted. These slice through steak like a laser.There’s only one tiny annoyance with these knives, and that is that putting all 8 in my knife block makes the handles touch. They’ll fit, but they’re snug and don’t lay right. To solve that, we only put 4 in there at a time since there are only two of us living here. It’s a small price to pay for such great knives that should literally be the last steak knives I ever buy.IMO these are great knives, and I hope this helps.