Dalstrong Bull Nose Butcher Knife - 8 inch - Gladiator Series Elite - High-Carbon German Steel - Black G10 Handle - BBQ, Brisket - Sheath Included - NSF Certified

I work in a professional high volume kitchen where we cut most large cuts of meat and fish in house. I usually slice 3-5 whole rib cuts into ribeyes per week, and I use this knife to skin and cut whole sides of salmon, probably 15-20+ sides per week. It does its job quite well. It came sharp from the factory, holds an edge well, is easy to sharpen, and feels great in my hands. I prefer this style blade over the cimitars for large cuts. The blade is fairly rigid and doesn't flex much side to side, and the length is just right with a good weight to help you get through those big cuts. The quality for the price is great. I wouldn't generally recommend purpose made knives like this for home cooks unless you cut tons of primals or have a massive kitchen with a lot of space. This is made for professionals, and the packaging and tongue in cheek marketing stuff is obviously made with that in mind (I thoroughly enjoyed the card with care and do/do not instructions on it). All in all, great knife and highly recommended.

I make a lot of briskets and cure my own bacon so I go through whole pork bellies often as well. This knife gets a lot of use. The negative reviews mostly complain about the weight but if this knife was any thicker you would actually need Conan's forearms to control the darn thing. In truth the light weight is still distributed well across the entire 14" cutting edge so even though this knife is sarcastically long, it is easy to use with precision. This isn't a knife for chopping bone so it doesn't need any more weight. It can slice full size brisket and bacon woth a single stroke and get you through Jumanji intact. The only real criticism i have is that the handle gets slippery once my hands get covered in fat or the blood my enemies. But all of my knives do so that isnt special. If you cut big meat then use a big knife.

The Big Bull does big work! If you can effectively wield what is essentially a short sword for meat cutting you will like this thing. It's grip is nothing to write home about and don't use it with blood etc on your hand but the steel cuts man and it busts through chuck, top round and others with precision. It's not easy to adjust to but it can take on the biggest cuts and make your life a bunch easier. I love it and it goes with me to every store. I love the looks I get when I break out this beautiful blade and I like the cuts it can produce. It's blade is even so deep you can use it to chop taco meat like a chefs knife. If you can use it, buy it, it's a beast.

You don't see a knife this size in many kitchens! Make a great gift for someone who likes to slice their own steaks and chops.

So far I love the knife. Fits well in my hand and with the bull nose makes it easier to cut larger cuts of meat, such rib roast to steaks pork tenderloin to boneless chops. Was sharp when it arrived but I will be interested to see how long it holds its edge and what sharpening the life is like. I use the Ken Onion work sharp belt sharpener to sharpen my knives. So far good product at good price when I got it

We are on our first journey through the jungles of south america and this machete is serving us well. We are deep in the forests of south america looking for a new species of frog and we used this to hack through tree branches, samplings, and vines as we have made our way. Much better than a gerber! In fact, I'm able to write this review after hacking away enough clearing to get satellite coverage for the internet.Joking aside, here's the review.I have a lot of Dalstrong products and I'm hit or miss on them. I have this style of knife in the 10" shogun which is probably my favorite Dalstrong as well as previously having had the 14" cimitar in gladiator series.The good:- Sharp from factory where it should be. Dull near the bolster <-- expected- Mostly a nice fit and finish - Pakka wood is fit and finished well, blade was ground evenly, the steel quality appears fine so far- Decent back to it for slicing large/long cuts with precision. Much better than 14" cimitar- This isn't a survival knife/machete, it's a purpose made butchering knife on the absurd side in sizing. This thing is massive!- Considering the size of the blade the weigh balance is what you would expect.The bad:- The granton edge is done with two distinct angles (see photo with underlines). IMO this is laziness/cheapness. Functionally is it just as good? Probably. Does it look worse? Absolutely. minus 1 starDo you need this? It depends. Does anybody really need a 14" inch knife in the kitchen? Probably not. Would most people be better served by the 12" or 10" knives more (either gladiator or shogun)? Probably, but who the heck doesn't want a machete size knife in the kitchen! This thing is huge!Alright, back to the the jungle to find that allusive frog.