RADA Cutlery Cook’s Knife (R134), 6.25" Stainless Steel Blade, Made in USA, Silver Handle

I'm a knife enthusiast. I read bladeforums and collect knives. I bought this Rada Cutlery Cooks Knife to try it out because it's cheap and made in the USA. I purchased the aluminum handle version. Construction: This knife has a very thin blade profile and it's very light. I like the blade shape and the length is fine. The blade came highly polished and the handle was smooth all the way around with no rough spots anywhere. It's very easy to grip. The blade is not full tang, but that isn't important for a cooking knife. A full tang adds unnecessary weight and strength for the types of tasks you'll be using the knife for. If you want an outdoors/bushcraft/survival knife then get one with a full tang. Kitchen knives are meant for slicing, dicing, chopping veggies and cutting meat, not batoning wood or building shelter. Overall the construction is very nice. Sharpness: Out of the box it was ok. It was not sharp by my standards, so I touched it up on my Spyderco Sharpmaker. It sharpened very easily and has held its edge well. I'm not sure what the steel is but it takes a good edge and holds it well. This is a very thin blade so it's not going to hold its sharpness as long as a thicker blade with a more obtuse bevel. Thin blades slice better than thick blades so it's a tradeoff. The blade looks to be hollow ground, which is a nice grind for slicing. The blade maintains the same thickness from the spine until the grind begins. The actual grind begins about 3/5'' from the edge. If you don't know how to sharpen your own knives get a Spyderco Sharpmaker. I put a razor sharp edge on this knife in about 2 minutes and I only touch it up for about 2 minutes every few weeks. For a <$10 knife this one performs great. Other thoughts: The package says Hand Wash. Knives should always be washed by hand, dried, and put away immediately after use. Dishwashers ruin knives because detergent basically sand blasts the blade, ruining the edge. Always wash knives by hand. I don't notice any rust or patina forming, but I wash and dry my knives immediately after use. A lot of reviewers on Amazon think that if a knife rusts the steel is bad, which is entirely untrue. A knife will rust or form a patina if there isn't much free chromium in the steel. I own quite a few carbon steel knives (non-stainless) that take on a patina if I cut meat or acidic fruits. Carbon steel rusts fairly easily but it takes and holds an edge really well. Cheap stainless steels usually don't take on a very good edge or hold it well, with the tradeoff being the blade resists rust. Stainless or non-stainless, if your blade is rusting you're not taking care of it. Thankfully this Rada knife doesn't require much maintenance and it performs well due to its very thin edge. Overall I'm surprised at the quality of the knife because it's under $10 and Made in the US. If you don't mind a thin blade and don't abuse your knives then give this one a try. Thin knives slice well even when they're dull, so if you don't want to sharpen your knife very often try a thin blade.

At first it felt flimsy and thin, but this works to its advantage. This now my go to knife . Good quality steel ,holds an edge and resharpens easily. Makes effortless cuts and is good quality,at a very good price point. Plus MADE IN U.S.A.

I’ve had this knife for a good while. It’s by far my favorite! I even have a couple of Chicago Cutlery Knives and I prefer this one! It sliced so well and how can you go wrong with a Rada?!

I went through a knife-buying phase and collected so many knives I don't know where to store them all. Many of them are far more expensive than this Rada cook's knife, but this continues to be my daily driver. If you read enough marketing hokum you'll hear that it's best to have a knife with an HRC of at least 56 and preferably higher and that the stainless steel in this knife is far too soft to keep an edge. Don't believe any of it. This knife will take a keen edge and will perform much better than most expensive knives because of one key factor: its blade is thinner. Traditionally, most Western knives have been relatively thick with a bevel of about 20 degrees on each side. This allowed them to power through tough cuts of meat and the occasional bone without chipping. If you are going to be using a single blade for every cutting task in your kitchen you might want to buy such a knife, but I find myself cutting mostly tomatoes and onions and celery and other small items. For that I like this knife because, regardless of how sharp it is, its thinner blade slices more easily through my food item. I also find that it's a breeze to keep sharp. I bought a ceramic honing rod, which is probably not suited for a more expensive knife, since it will actually remove some of the steel and potentially harm the blade. Every time I use my Rada I give it half a dozen strokes on each side on my honing rod, and it stays sharp. I have a Worksharp sharpener that I use on my other knives, but this one doesn't need it. So yeah, the steel is relatively soft and if I didn't sharpen it regularly it would probably dull. The point is, that soft steel sharpens so easily I can manage it with nothing more than a few licks on a honing rod. It cuts like a dream and its shorter sizes is all I need for the things I'm cutting with it. Plus, it's made in America and the price is right. It's not a knife to impress anyone, but for cutting up vegetables it's hard to beat.

This knife is crazy sharp. I cook every day and have had a very high end set of knives for almost 30 years. I've never been pleased with my Chef's knife and have bought several other pricey ones. Finally decided to buy the RADA but I had my doubts because of the price. When it arrived, I doubted it would perform well because it "feels" really cheap. Super lightweight plastic handle. That said, I was shocked at how amazing this knife is. Literally slices through everything with precision. I love it for tomatoes and also slicing against the grain on meat. So pleased. I have not tried it on heavier items like squash or melons. I love this knife.

This is a good knife but does not stay crazy sharp like the serrated edge Rada knives I've bought before. You do have to sharpen it frequently

sturdy, sharp, cuts really well

Rada has THE best knives for the price you can find. I've had some of mine for over 30 years... and with their sharpener, still going as strong as my newer ones. I buy them for gifts to take to barbecues, wedding gifts and "thank you" when people won't accept pay for their help. EVERY. TIME. I get to hear how wonderful these knives are later. I love mine and they are THE ONLY knives in this house. I feel like a spokesperson, but they are THAT GOOD and special to me. Few things make the grade these days, these EXCEED. BUT THEM, you won't regret it.

Materiales de excelente calidad, la lámina es delgada pero exacta, acero quirúrgico que conserva el filo. Este modelo es te tamaño excelente para tablas chicas. Cocina en casa.

Great quality at very good price

Have been using one of these for years just ordered an additional one. These are streamlined and scaled down. I have small hands and hate large chefs knives. The sharpener of the same brand is handy to have to. I have a whole set of this brand but this one is my favorite knife.

Great knife for the serious home cook who likes light thin blades. Sharpens easily fits well in smaller hands. Would take this knife for veg prep over many more expensive brands just get a cover for it the steel can dent easily due to the thinness of the blade.

Muy buen filo.