This one is priced low enough to experiment with so i ordered it. It kept popping up in reviews also.

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No, it's not stainless. It is a white #2 steel with high carbon content.

They aren't as hard to maintain as others make it out to be. Just wipe dry after your done and you'll be fine.

In LA, I used to bring my knives to Anzen Hardware who sharpens the knives on a whetstone by hand.

In Edmonton, I go to Knifewear and they do the same thing. I sharpen them once every few months and use a ceramic hone to keep them tip top every so often.

These look great but one thing that concerns me is how the blade doesn't go all the way through. The knife i had before i moved had the blade all the way through and it was much easier to work with. The current knife came from a house warming set and it has that little part near the trigger finger area where the blade stops. It keeps dragging and digging into the cutting board when im slicing.



Current Knife.



I see they (Wüsthof) have other designs that have the blade all the way through.

Also looks like its made in usa. Nice.

With the Victorinox, you'll be sharpening it more often since it is a softer stamped steel verses a forged blade.

For price, the Tojiro DP knife is hard to beat
[Link: amazon.com]

My grandmother had Rada and my mother and aunts have Rada. They aren’t fancy, and I’d love to have some high end German or Japanese set, but they work, hold a good edge, and sharpen easily. You can’t beat the price.

So it’s the same metal as their folding knives? I wondered if that was the case.

Gadgets like this get me into trouble. First i just want something a little better. Then i start buying the sharpening gear and end up sinking a grand into it. I cant afford to go too far down the rabbit hole right now because i am dealing with a family emergency. The emergency is that i need to replace a 60" LG Plasma with an 85" Sony 4K. I pray every night before bed that there is a power surge that will take out the LG so i can justify a new TV. So far the darn thing just wont die.

There are some really cool looking knives. After watching videos last night this is what i would like to have some day lol [Link: amazon.com]

:) Not quite: that's not an ad. That review video is by a really reliable independent professional and domestic culinary testing operation run for 40 years by Chef's illustrated. I have a lot of fancy kitchen knives, and also 2 of those $27 ones and I can attest that they are a remarkable value.

My problems exactly, except I really don't want to part with one of the very last Panny 60" plasmas...
I bought a sharpener that regrinds my knives to the finer Asian angles, although it does mean they need sharpening more often.
And if you want real knife porn, try this https://kramerknives.com/

My dream knife
[Link: japanesechefsknife.com]

My primary chefs knife is a 8" Miyabi Artisan. Its light, agile and holds a great edge for a low/mid priced knife. ($150~)



I also have a couple Wustof Classics I use as well. a 5" and a Paring.  Someone posted pics earlier..  they are a little heavier, but nice as well.  Great prices too.  I think I got both for around $120

You can't beat a Ginsu! I keep mine sharpened with my Dremel! For the really tough cuts of meat I get out my cordless Milwaukee Saw-Zall.

Victorinox Swiss Army Fibrox Pro 8” Chef’s Knife