It might be a simple case of comparison. Perhaps you've never had to sharpen any cheap steel, therefore, you don't have anything really easy to compare your German stainless to.
~ Chance
~ Chance
Growing up with the white handle[d] Forschner's that my parents used when I was five (5) years young were all that I knew about kitchen knives. So when I found the now SAK-Forschner, I simply had to get one.Those Victorinox Fibrox knives get good reviews from everyone and are cheap too. Should be more or less the same steel used in the Wustoff and Henckles but ground thinner then both. The F. ****s looks nice, how do you like that one?
This one is quite a Knife in its own respects. Very nice, Very Very Sharp, very "Nobel" I'd say. In my hands, this one is balanced and quite easy to maneuver in the kitchen when prepping. Me thinks the handle is hollow, pretty much like the Shun. Personally, I've no regrets getting this Friedrich **** 1905 Exclusive Chef's Knife.The F. ****s looks nice, how do you like that one?
Indeed it truly was! Thanks!MWM! Mouth watering meat!
~ C.G.