BUBBAKitchen Series 8" Chef Knife, an all-purpose kitchen knife for Chopping, Mincing, Slicing and Dicing with a premium German Steel Blade for all your kitchen needs

I like Bubba Knives. This one is good; comfortable grip, holds an edge almost as good as my Chicago Cutters knives. Maybe because they're made in China? Nothing slanderous, but my experience with Chinese knives hasn't been that great. Still, it's a Bubba.

Have had this knife for 10 months still super sharp very happy with it

I don't quite love this knife, but I certainly like it.First the good points. This thing comes razor sharp out of the box as you'd expect. The balance feels excellent, and while it feels a little heavier than similar knives in my collection the weight doesn't detract from the comfort. It feels good in my hand, and the grip feels very secure.What I don't quite love is the look. I'm not sure exactly what it is, but I think the combination of the quite vivid red of the handle and the look of the Bubba loga - which is printed in the kind of typeface I'd expect to see on screen in a Tarantino movie - makes the knife look just a little out of place on my magnetic rack beside the sensibly crafted Japanese knives.That said, my only complaint relates to the looks while the function is excellent. If you like the look of this knife I'd happily recommend it.

Review of the BUBBA Kitchen Series 8" Chef Knife, an all-purpose kitchen knife for Chopping, Mincing, Slicing and Dicing with a premium German Steel Blade for all your kitchen needsWhen I use this knife, I wish I could handle it better. I feel like I’m driving a racing car 25 mph around a race track, when I know the car can do 200 mph. The knife is attractive, well balanced comfortable and extremely sharp. I used it to slice some potatoes and some cooked sausages this morning and the cuts through the potatoes were sharp edged as expected, and the sausages sliced cleanly as well, no dragging the skins cleanly cut through the meat.German Steel, is a style of quality cutlery. German steel means the steel is softer (56 to 60 on the Rockwell hardness scale as opposed to Japanese steel which is 58 to 62 on the Rockwell scale). Hard steel can be more brittle. German steel is designed to be a workhorse. The blade has a more rounded edge so it will handle repeated use in operations such as dicing and slicing quickly. Rounded or not, this blade is plenty sharp. The downside of softer steel is it may require sharpening more often. As of right now, it is the sharpest knife I own.The handle material is G10. I learned from my extensive viewing of “Forged in Fire”, that G10 is a great man made material, made from built up layers of fiberglass and resin. It is very strong once it has been worked into its shape and makes excellent, strong, durable, handles. The handle is comfortable and well attached to the steel.Very nice knife. I like this product.It will cut!

We've been using this knife for a couple of weeks now and are fairly happy with it. It's longer than the chef knives I'm accustomed to, but there are advantages to a longer knife when slicing onions or celery, for example.The first couple of runs at a tomato were good, but it lost its edge pretty quickly, and my "personal sous-chef" husband switched back to a cheap serrated steak knife. You could poke a tomato with the tip first to break the skin, of course, but this knife wouldn't be an all-purpose kitchen standard.That said, it's beautifully balanced, so the size is not an impediment, and it looks very good in the knife block. We'll use it for meat, heftier vegetables, and chopping herbs, and use something else for delicate vegetables.

I love to cook, and though I highly desire a name-brand-couple-hundred-dollar-knife, my pocketbook will settle for something a little less spendy. This knife checks all the boxes for me. The blade has held true after 5 months of daily use and is just now requiring a run against the sharpening stone. It's forged, has a great weight, and has a dishwasher-safe (though I still hate putting knives in the dishwasher) wood-look handle. I'm not sure what the actual handle is made of -is it heavily shellacked wood? Resin? I don't know. It's gorgeous, though! At least, I think so.Is it truly "german steel?" Debate-able. It's made in China. But hey, it works for a fraction of the price.

BUBBA's Chef Knife came nicely packaged and protected. The knife is quite nicely made with a nice look and feel. It's weighty, but well balanced. The handle looks like wood, but I believe it is a composite plastic. Despite the plastic, it's nice to grip and has a slight texture to keep it from slipping in your hand.The BUBBA has a sharp blade that cuts through tough foods, such as carrots and watermelon rinds with ease. It also handles delicate foods, such as tomatoes, well and does not tear the skin. The blade cuts a smooth and straight line. I was able to mince, chop, and finely slice items without issue. The blade's shape is great for rocking and is long enough to mince and chop a lot of food at once.The knife cleans up well with soap, water, and a sponge. It should be washed by hand and dried immediately.All in all... a great knife.

This is really sharp out of the box (what else would you expect?) and it feels nice and balanced. The blade seems nice to the eye, but I've learned to trust the specs, and give it time (I'll update this review if anything surprises).The handle is beautiful. It doesn't stand out above and beyond my nicer knives, but it's certainly great (while it's still fairly new).No complaints, and it's really nice. Well boxed, would make a nice gift.Happy with it.