Copper Knife - 2 Pack. Never Needs Sharpening - COPPER KNIFE Stainless Steel Stays Sharp Forever

I had one of those never need to sharpen knives I received as a gift several years back and it just broke this year. I immediately set out to find a comparable knife. These are perfect for chopping vegetables and meat. They are very sharp, and seem quite durable. So far, super pleased with them.

My boss and I are big smokers and barbecuers and brought these knives in every cook. Something I was more impressed with the knife and I was with the food I ordered two knives immediately the prices unbelievably cheap and these knives cut through 2 1/2 inch thick meat like there’s nothing They’re light easy to clean, and my boss is at his forever and has never had to sharpen it I’m very happy with the knife so far I have only used them once, but they are my go to knife from now on

I purchased these knives and am impressed at how sharp they are. (Be careful, I cut myself on day one.). I've only had them about 2 months but I use them often and they are extremely sharp. Great quality.

This knife has a flimsy handle making it hard to balance with fear of slicing hand. Blade is NOT super sharp. It was dulled after slicing a peeled cucumber!Guess that's why 2 are sent. Sorry to be first review & so negative but its really not what its hyped up to be.Decided to keep these bc I threw the wrapping away & cant really send back. But as I started using them again I'm getting used to them. They arent as good as my old one like it. The handle will fall off sooner bc it's cheaper quality. Seems like everything is cheaply made everywhere, even USA products which used to be high quality.

These are nothing special. They are essentially disposable. They are adequately sharp when new and then become dull fairly quickly. They are thin, but when cutting some like an apple the holes in the blades snag on the apple and create more friction.It's possible to sharpen these, but they don't hold an edge. They are adequate for a disposable utility knife, but the claim that they stay sharp forever is pure nonsense. Stainless steel is not the best steel for a knife edge, which is why good chef's knives don't use it. Also, this is a low-end stainless steel, certainly not the high quality 316L stainless that would be used in surgical instruments, for example. There are plenty of low-end steels that can still be called "stainless."

The knives were sharp the first few uses and now it takes effort to simply cut through tomato skin. Also the blade is very bendable so cutting firm things is a bit scary

I have to hide these knives from my family. I worry if you don’t understand how sharp they are you could easily cut yourself. Just be careful.

They are getting dull and I purchased them in April.