To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
Note this type of knife has a one sided bevel and is very specialized. I didn't rate it for handling because there is a learning curve with this design. I recommend practicing with it a bit before deer season as it does require a firm hand to steer well, partly due to the bevel and possibly the blade thickness. Meat does stick to the shiny blade and it might perform better with a rougher finish, but those don't sell as well apparently(or are made wrong and cost a bloody fortune). I actually prefer a thinner santoku style for most slicing jobs but wanted to try one of these for the extra length when butchering large cuts of venison(pc for deer) into thin steaks. - note to cutters, diy and "professional": Nothing fixes a grizzled old deer, but for most remove ALL casing and cut them thin and ACROSS the grain for consistent tenderness. (search yakinku) I don't know how many times I've nearly broken my jaw pretending to enjoy samples of jerky or casing filled inedible mess cut with the grain.