Was pleasantly surprised to find some new knives I had ordered arrived while I was out of town fishing. I ordered 4 Bubba Blade knives. One 7" tapered flex, one 9" flex, one 9" stiff, and one 12" flex. Out of the package all 4 knives were razor sharp and easily shaved arm hair. I just processed some Tuna and out of these 4 knives the one most suited for the Tuna processing was the 7" tapered flex. It did an excellent job with the Tuna but keeping in mind there was no bone cutting with the processing I did with them. We cut the heads off the Tuna with a different knife prior to processing. So for the cutting out the loins of the tuna and just the simple non stress on the knife task of edge of the skin cutting the knife preformed very well and the edge stayed very sharp for quite awhile but I am pretty anal about touching up the edges of my knives while processing more than one fish so I touched the edge up a bit after a couple fish. I have a Chef's Choice three wheel diamond hone knife sharpener and also a set of stones and a steel I sharpen/touch up my knife edges with. The Bubba knife's edge came back to razor sharp after only one pass each on the mid and fine diamond wheels. Very impressed with that. I've got quite a few knives from Germany, Japan, and China as I like to have good knives for cooking and fish processing and I'm pretty happy so far with the Bubba knives which do say "made in China" on them and are made from 8CR13MOV high carbon steel. Saying that though, this was my first time using them and there may be more to say after more use with them down the road. Over the years I've found that the very sharpest knives do need to be touched up more often as the steel isn't always as hard as other types of blades but to me it's worth it in order to have a razor sharp edge when processing or cooking. My Japanese knives are on the top of the list for razor sharp knives and they also need to be touched up after a bit of use. More often than that of harder steel German made knives. The other thing that I like about these knives is the finger indents at the end of the handle where the blade starts. This addition gives really good control of the knife while cutting; especially around round cuts ect. and the Tuna was very greasy so this feature of the knife helped to keep the handle from rolling over while using it. I bought the different sizes of knives and steel flex types so that I can have more options while processing different types of fish. I'll update more for the review when I use the other blades on different fish in different cutting situations.