ProCook Professional X50 Carving Set - 25cm / 10in - Carving Knife and Fork with Sharp German Stainless Steel Blades for Slicing Roasted Meat and More

Yes I'm very happy with the purchase . Both knofexand fork are very sharp. Please keep the blade covers supplied in the box..dont throw them away. You will need to use these each time product is used.. then packed away.

Bought to enable me to be a grown up and carve my own meat.....Excellent quality, terrifying fork, and matches my other X50 kit. Not much else to say.Note: I don't tend to dish wash these knives due to handles etc. I also regularly sharpen/hone them.

good product great value

Not used yet but will do this coming weekend very very sharp hopefully it's only the meat I cut update used this today to cut a large leg of lamb wow it really DOES cut through meat like butter it was soo easy, i got out the old electric knife just in case much easier than electric knife light as a feather and EXTREMELY sharp i have arthiritis it makes cutting the meat an absolute doddle so glad i didnt waste money on another electric knife as they all had bad reviews am going to bu one for my daughter now dont buy anything else you will waste your money

Bought these to replace old carving set, used them once so far and all OK. Looking forward to using again at the family Christmas Dinner.

OMG why didn't I replace my carving knife 10 yrs ago. Only now, wielding this X50 do I realise JUST how blunt and useless my old Sabatier had become.... and feel like a fool for waiting so long to replace it. It's a delight carving the roast now. Really, it is a pleasure - glides silkily through any meat.

I have already bought a number of ProCook knvies and this was to add to my collection. Excellent product, well made and very reasonably priced. Used this seller before and happy to recommend t hem

The knife is light, prefer a little heavier blade personally but for its size it's a very nice knife to use, the reason for 4 stars is the fork, it is night mare to pull out of the meat after carving it stays stuck so when the joint is getting to the end it's a bit of a pain holding the meat still and still being able to carve