Mercer Culinary 12-Inch x 2-Inch Knife Guard

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its a tight clamp, which is not really an issue if inserted edge side (not tip first). My problem is for some reason it scratches the blades surface. i was using Mercer's Renaissance 8 inch chef knife and for their knife guard to scratch their own product, clearly not well designed. i ended up having to cut out a piece of a reusable grocery bag and tape it into the knife guard to make it usable. Do not buy unless you are willing to DIY abit.

I wasn't quite sure what to expect from the mysterious black rectangle-thingy of a photo, but the price was right, so I bought two. Well, that was two mistakes. See, I like my knives, and I especially like them sharp. So sharp, indeed, that the term "nano-edged cutting surface" would apply to how I like my knives, which are usually Japanese and cost well over $200 each, along with their whetstones, which also hover in that price range. So I want only the best of edge protectors, of which these are not. Here is why they are not: There are edge protectors out there which I will look for as soon as I have finished typing this review. At no time does any surface of these protectors -- which in my memory are hinged, semi-transparent PVC shaped affairs that follow a bit roughly the curvature of the knife -- be it a 9.5" chef's or some other variation -- and they snap neatly shut on either side of the blade. If you were to drop the knife with this kind of protector on it -- gods forbid -- all that would hopefully occur is that the pointy end of the PVC might get cracked, or something similar. I can't think of a way that the enclosed knife -- securely locked up tight with hinged hasps -- could leap free and stab you in the foot. But these "protectors" -- where to start. Well, I'll start with the observation that they aren't intuitive. They don't exactly need a manual, but you kind of have to look quite hard to see how to insert -- slide? Push? your precious $250 Kasumi blade into this thing. It turns out that first you have to guess which way to insert the knife in between the two halves of the black sleeve; blade facing up or down? Trust me, it's not obvious. But woe betide you if your hand(s) are wet. I can visualize the trauma and the trip to ER: you, cursing as you try to align your nano-sharp blade with the incision in the featureless black plastic, only to slide right past it with a frustrated lunge that neatly removes the tips of your thumb and forefingers in one neat slice. In my mind's eye, this is not only possible, but highly probable, wet or not. One false move and it's a trip to ER, at least with one of my knives. If you do manage to get the tip of the knife in between the two halves of the guard, you have to exert an unnecessary amount of effort to slide the knife all the way in. And while you are doing this, nano-slivers of knife are being rubbed off the blade. Don't laugh: I saw this happen just this very day, when I took delivery of a brand-new Kasumi Damascus-steel 9.5" chef's knife, its blade unsullied by anything except the last soft polishing of the leather strop that was undoubtedly used by some craftsman in Seki, Japan. After sliding the knife into this knife guard and then withdrawing it, there were burnish marks all along the mirror-sheen blade -- not damaging once, perhaps, but would you want your shaving razor to be blunted a little every time you set it down? It's unacceptable for something that purports to guard a product to actually inflict damage on that product. For your new Bobby Flay knife set from Walmart, this is a great knife guard. But if you value your knives, and more importantly, your limbs, you will avoid these things like you would wasps' nests. Back these go where they came from.

Easy to don and doff, fit over my chef's knife, but was actually too long for my bread knife, and too long to fit into a shallow island drawer with any knife inside it. Does it's job well, sturdy, just requires a LONG knife.