BPX Fillet Knife, 8.5 Inch

Been doing this gig for years now Great knife at a great price Does good at trimming large pieces, and great at overall everything. I really like the edge of this knife. It holds very well and sharpens also very well. This brand has become my favorite very quickly for the material of steel mercer uses. I Prefer 12-14in for cutting large roasts. This knife lacks the size to cut large roasts, for me. But it is a nice knife to cut with. Nice knife to have in the collection.

Great knife at a great price... Got it on time.. very sharp knife Does good at trimming large pieces, and great at cutting steaks

Very sharp!! Cuts through any thing easily like going through butter!

tl;dr: good alternative to Victorinox for ~$30 Attached photos: top - Mercer, bottom - Victorinox Disclaimer: I dabble in both kitchen knives and pocket knives, but I don’t use either enough to be considered an expert. I am also not a metallurgist. Please take this with a grain of salt. This knife from Mercer is very similar to my Victorinox chef knife. It is thin behind the edge, using almost the same steel (X50 vs X55), and has a similar blade shape and profile. If they are heat treating the knife similar to Victorinox, you can probably expect about the same performance: respectable and hone-able (with a honing rod). There are 3 notable differences between the two: the handle, the fit and finish, and the price (which may vary). Victorinox uses a thinner and slightly rougher handle and Mercer uses a more contoured (fills the hand more) and slightly smoother handle. Where this makes the biggest difference, I’ve found, is how you hold your knife: western versus eastern grip. Mercer’s contoured handle is more suited for a western style (gripping like a tennis racket) grip and pinch gripping, but less comfortable for an eastern style grip (with an index finger on the spine of the knife). This may not make a difference to you if you have larger hands, but I found myself switching back to a pinch grip not long after using it. The fit and finish of the Mercer is the most notable difference. My knife has a visible line on both sides (see photos) that looks like laminated soap (the best analogy I can find) and does not come off after washing. This doesn’t affect the cutting performance, it’s just not aesthetically pleasing to look it. Non-aesthetics-wise, the spine of the knife is not sanded down like the Victorinox and the grind on the edge is a bit uneven (one side is slightly thicker than the other). It’s not a deal breaker, but noticeable if you already own a Victorinox and were expecting the same level of quality for a lower price. And that’s the third difference: the price. My Victorinox was on sale for ~$40 (before tax) and it seems to average around $50 nowadays. The Mercer was ~$29 (before tax). If the prices stay the same, the Mercer seems like a pretty good deal. If you already have a Victorinox and are wondering if this is the same level and quality, or if you are a resident of any knife subreddit, your expectations probably won’t be met. If you’re looking for a good first knife or are prioritising dollar-for-dollar value, you probably won’t be disappointed. Or just buy both for funsies lol.

Great knife! Perfect for carving meat. It slices through 25 lb ribeyes like butter! Great handle that is nice and grippy, the blade is very large & perfect for large cuts of meat. Highly recommended!!!

A Granton edge knife has small scallops or dimples on the sides which create pockets of air between the knife and the food being sliced. This feature, which enables more effortless cutting, is often seen on Santoku knives. I purchased this Mercer Culinary BPX Granton Edge Slicer to be able to thinly slice prosciutto and ham for cold cuts. It's also great for slivering hard block cheeses like Parmesan and Romano. The knife is brilliant for cutting Carpaccio, or shaved steak and stir-fry beef using partially frozen beef. (For thin slicing, freeze beef for 30-45 minutes or until the tip of a sharp paring knife can pierce about 1/4 inch depth.) Having a good slicing knife allows me to save money by purchasing cheaper meat cuts which are tough, but when sliced thinly they can be easily tenderized in cooking. The knife is excellent for thinly slicing roasts. The quality of the high carbon stainless steel helps this knife to retain a sharp edge for long durations with only occasional honing. Even though there are scalloped sides, the knife is still easy to sharpen because the edge is straight and normal sharpening tools and techniques can be used. All things considered, this knife is a useful addition to my kitchen at a very reasonable price.

I bought this knowing I would hardly ever use it. Once or twice a year I buy a subprimal cut of meat and dry age it at home, then I use this knife to cut it into individual thick steaks. It works great, for this occasional and relatively light duty use. It’s very sharp, I made a sheath for storage so nobody would cut themselves with it, and you might want to consider some sort of blade protection if you get this knife. Edge retention seems good, long enough to cut large pieces of meat like whole briskets, Boston butts, and subprimal cuts of New York or Ribeye. Handle is moderately comfortable-good enough for occasional work.

Ordered the Mercer Meat Cleaver (Mercer Culinary BPX) - NICE AND HEFTY Was a little worried it was going to be thinner and not as much mass to it. It is actually EXACTLY what I was hoping for. Handle also has good feeling. This completes my Mercer kitchen knife set. Awesome!