MasterClass Chef Knife, Deluxe Tipless Knife with Blunt Rounded End, 20cm (8"), Hanging Display Pack

The media could not be loaded.  This is a classic chef's knife as it's hot about a two inch high at highest point blade, and chunky handle for long use, and heavy duty rivets too.The knife is unique for a chef's knife in that they have removed the sharp point of the knife making it safer in the kitchen and generally.I am familiar with MasterChef products and they like this one always are good quality products and the fact this has a 25 year guarantee is proof of that. The price is excellent for a knife like this.See my video for the look of the knife tip showing how rounded it is, and then the knife in use, slicing a tomato.

Comfortable in the hand and feels well made but it didn't seem very sharp to me. OK for soft fruit and veg but with meat the cutting performance was less than perfect.Good idea in theory for the safety blunt end but I found myself still reaching for my old trusty chef's knife instead of this.

This knife is an average stainless steel chef's knife - it's quite sharp at the moment, as it's newly out of the slightly annoying 'frustration packaging' - made of stainless steel, it's not particularly hard.I believe it's more a German style knife, curving continuously from the handle, compared to the blunt Sabatier knives I have in my knifeblock.It's surprising to notice how blunt my own knives have got, as this one carves through vegetables easily, making dicing larger amounts of food quicker, and being larger and heavier than my old chef's knife, it has a satisfying 'heft'. I'm not sure about the rounded end - I guess it will stop minor accidents, but the edge is still quite sharp, and I doubt a Halloween serial killer will have any problems getting up to mischief.A good replacement for the blunt one in my drawer.

This knife is an example of how a knife should be made. Superb quality steel with nice wooden handles it has a superb balance to it making it very easy to use.For chopping/cutting meat, fruit and veg it is just excellent, with a nice keen edge it cuts through anything with ease making prep for cooking more fun than a chore. Although the knife comes with an excellently long warranty (25 years) I don't think its really needed as you can always tell a quality item that is unlikely to need a warranty and this is one such item.One differencec between this and other knives on the market is that the tip is rounded instead of pointed like most knives of this size. This is marketed as a safety feature and I do tend to subscribe to that thought. However my brother (who is a butcher and who I asked an opinion of on the knife) said he's not so sure, as if you want to cut say for example a Melon or other item with a thick skin he would use the normally sharp tip to make an initial cut and without this ability there is the possibility of the knife blade slipping while trying to start the cut. I can see where he's coming from, but I still think the rounded end is a good idea myself.So overall I reckon this knife is excellent value for the quality you get.

I hadn't realised how blunt my kitchen knives had become until I received this Chef's Knife through the post. Most of my existing knives were the "self-sharpening sort with a serrated blade that's supposed to stay sharp over repeated use. Well, it clearly didn't work.This Masterclass knife has a good sharp blade straight out of the pack. The rounded tip is a good idea - almost all the self-inflicted cuts and nicks I've had over the years have been from the pointy end of a knife, and quite frankly I never use the pointy end for anything. Slicing vegetables, this knife cuts leanly and efforlessly through the vegetables, rather than slightly squashing them as a blunt knife would. It makes chopping vegetables a pleasure!I intend to buy a decent sharpener, because I want to keep the blade working this well through its life. There's a warning on the pack that you ideally shouldn't put the knife through a dishwasher for the first 12 months; however, I wash my kitchen knives by hand, and always have, so that won't be a big problem.Is the handle comfortable? It must be, because I haven't noticed any discomfort from a significant amount of chopping vegetables - including root vegetables - for soup.It's a pretty good knife.

A completely blunt knife. I was really excited when this arrived but in the event I couldn't even cut a tomato with it. Once I sharpened it it proved too thick for practical use anyway. I'm not really sure what the point of this knife is. You can't use it for meat, bread, veg or even paper. The sort of thing you'd find in a pound shop and regret buying. Give it a miss.

This is a decent, home quality cook's knife, with one difference: it has a blunt point, not a sharp point. Now, you may be thinking: why not go for the sharp point—surely it's better to have it than not.I've been cooking with chef's knives for thirty years. My brother-in-law, who was a restaurant head-chef, bought me my current one. In all that time, I have never actually used the point on the end. I don't know of any kitchen activities that call for it. Quite apart from any risks of criminal activity, having a sharp point is a risk if you just drop the knife (remember that episode of Friends?).So this is an innovation: good chef's handle, good balance, good blade. No point.The only downside with this knife is that it doesn't come with its own protector, so you need a knife block of some kind.