SpydercoLightweight Kitchen Utility Knife with 6.5" MBS-26 Stainless Steel Blade and Black Polypropylene Plastic Handle - PlainEdge - K04PBK

Made in Japan, great all around kitchen knife.It’s a bit on the thin side, don’t expect it to open canned food, but it’s more maneuverable than your average chef’s knife. I prefer Chinese cleavers as chef’s knife anyway, but I always needed something smaller every once in a while. This is it.

So far, this little guy has proven its salt. It is a great little knife for the money. It came insanely sharp out of the box and it seems to be holding that edge quite well. The handle is made to prevent slippage when wet. Which for me is a nice feature in a kitchen knife. Even though it is a 6 inch knife, I call this guy little because it is small compared to a chef's or slicing knife. With that said it still manages to handle the same tasks that I would normally use a larger knife for. However, it is still a six inch kitchen knife. This knife was not made to chop through bone or any hard materials (that is what a meat cleaver is for). In short, this knife well serve you well so long as you remember what this knife is and what it isn't for.

Great knife, just wished the handle was a little nicer.

I bought this knife because I have a 6" Spyderco kitchen knife that I bought about seven years ago. This new knife is very good and less expensive than my old one. The old one has a better wood handle and VG-10 steel which stays sharper longer. The new knife is thinner and more flexible. I have enjoyed using the new knife to cut meat, fruit and vegetables. I also throw it in the dishwasher as opposed to handwashing. If you have this knife and a good paring knife you are close to having 90% of all you need in the kitchen. I have around twenty kitchen knives and this is the one I reach for first.

For the price I expected the knife to better quality and wouldn't rust so easily

This is a decent knife. It feels good in the hand and cuts well. I can't speak for longevity of the edge because I touch up my knives regularly to keep them razor sharp. On occasion, I do get a tiny amount of rust where the blade enters the handle. I hand wash the knife and leave it in the drain rack, point up. I'm sure this contributes to the problems. Its not a big deal. I use the knife everyday and probably once a month I'll notice a little surface rust at the handle joint that wipes off. I think this depends on humidly and how long the knife stays wet on any particular day.I think this knife compares in quality to the similarly styled Victorinox kitchen knives.

Spyderco make great kitchen knives and utility blades I have been buying their blades since the early 90s and they are a stand up company

This knife is bigger than a paring knife, smaller than a chef's knife, and doesn't have the rise of a chef's knife. It's pretty light weight too. However, it just comes in so handy in a lot of kitchen cutting. It's kind of a jack of all trades, but master of none. Still it gets picked more often than not. I've very happy with it.