Old Hickory Butcher Knife.

Outstanding! What a knife - and for less than $15! Arrived as promised and I was pleasantly surprised. Sharp to begin with, but after hitting it with a sharpening steel for a couple of minutes, it's perfectly sharp. I really bought it for a woodcraft knife and after seeing that it's better than I expected, came back and purchased a sheath for it. My real purpose was/is for a woodcraft knife. It's great for battening some fire wood. However, after getting it and trying it out in the kithchen my wife and i south like it too much to let it go. I'll have to order another one quickly for woodsman use. For those who complain about stains, rust, etc. it's a carbon steel knife. These blades sharpen and hold an edge better than any stainless stuff you'll use. Wash it; dry it (well); and if needed, wipe a little oil on it. Any kind will do - vegetable oil for kitchen use. Great knife; incredible valuable; Highly recommend.

It was sharp. But I made it super sharp in 3min. This is a great butchers knife. 1. Just make sure you rub some mineral oil on the handle and or butcher block wax to keep the wood moist. 2. Make sure you dry it after you wash it. I keep reading people complaining about rust. This is a carbon blade. If you dry it after you wash it it will be fine and last you for a lifetime. 3. The blade will naturally create a patina (discoloration) due to the contact with different types of food. This is normal it’s not a defect. You can slow the patina down by whipping some mineral oil or tsubaki oil on the blade. This won’t prevent patina from forming but it will slow it down.

Solid blade construction but it must be maintained because of its higher carbon rating cause it could rust. The other things too is that the blade showed up with the curl on it still. When a blade is sharpened a metal bur is formed along the edge of the blade that must be taken off in order to reveal the true sharp cutting edge. I had to remove this with my grinding wheel with a paper wheel and a bit of jewelers rouge. Once I did that the blade could shave the hair off a gnats ass. The wood on the handle is well sanded and shaped and it too must be maintained so it doesnt dry out and crack and split. The handle could use one more rivet in the middle but on arrival it still seems to be solid, we shall see what happens after some use. All in all I think its a great choice for the kitchen or the field.

I was so excited it came today. Spent more than 30 min sharpening it. Not happy. I know how to sharpen. I have been doing this for years. It feels like a regular sheet of metal. It does not feel like it was heat treated. Rasp easily made a mark on it... Update: I was wrong... It is a good knife. Added brass rivet in the middle and put on Vinegar Petina. The only knife you'll ever need in the kitchen. If take care of this knife right way, it will last a lifetime.

Old Hickory brand knives have been my go-to brand of cutlery for almost 40yrs now. Whenever a new GF, wife, whatever comes along, we buy the latest, greatest, newest and best knife sets around; when the relationship is done, I go back to Old Hickory. One knife can do everything, if need be. They last forever, American made (all of it, including the blade), keep a sharp edge but are easily sharpened; you can sharpen this knife down to invisibility (almost, haha)! I use it to hammer thru frozen ground beef, cut onions, cabbage, etc., never fails. Best price, best bang for bux around!

This is a really cool knife, but your not going to be happy with it right out of the box. Doesn't come very sharp Mine had a very loose handle But. I bought it to make a better knife out of it. It's great for that. I put canvas micarta handles and a mustard patina and added a lanyard hole. All in a few hours. Now it's a freaking great knife!!!

I was very excited for this knife as I enjoyed the rustic look and felt that it would be a good addition to my BBQ toolbox. I was quickly disappointed. I used it one time to section ribs, hand washed the knife, and immediately hand dried it. We left for church and came back to a rusty, tarnished blade. I understand the high rust factors and proper care of knives. I have made a set of Walmart cheap knives last years. The pictures attached are from the above use and cleaning. I will be returning.

Compared to a 200 dollar knife, it sucks. Compared to a 50 dollar knife, it's really good. This is an inexpensive option for those needing a backup or inexpensive butcher knife for a cabin or camping use. The edge required about 30 minutes of re-profiling and sharpening to get it shaving sharp and ready for use. The thin design is great for chopping and mincing food items, while the extended length helps when you need to dismember and quarter big game. The age old design of the blade is the standard by which all knives are judged. The steel is a very good 1095 and will strike a ferro rod well and take an edge well. Put an 18 to 20 degree edge on it and the knife performs much better. The Ka-Bar 7" leather sheath is a great sheath option for this knife.

Takes an edge really well. Stays sharp long.

good buy