Why should you ever buy a nicer knife? The same reason to have a nicer anything: Because having a tool that is a pleasure to hold and use makes cooking more enjoyable. And since that's really the main metric, how much you should spend is entirely up to you.
A chef's knife is the one you'll be reaching for about 99 percent of the time. That's why it's important to have a good one.
When researching or shopping for knives, you'll probably come across a lot of phrases: heat-forged, ice-hardened, full-tang. The most important factor is a fine knife tends to be made out of higher-quality metal, or a combination of metals—which means you can choose one that either gets sharper, or that stays sharp longer, and you have more options in choosing one that's comfortable to hold and use.
Super VG10 core with multi-layer high carbon stainless steel is non-stick, has an exquisite Damascus pattern and is liquid nitrogen tempered ensuring long lasting performance! Stain and rust resistant blade.
Military class G10 fibreglass handle triple rivet to the forged for extra strength and durability, tastefully adorned with Classic metal rivet. Ergonomically designed-round-handle to ensure a secure and comfortable grip! Rare tapered bolster for extreme comfort, perfect balance!
Hand finished using the traditional 3-step Honbazuke method has an incredible 12-15 degree pro razor edge per side, mirror polished cutting angle ensuring maximum sharpness and safety, effortless slicing of meat, fish, sushi, vegetable, fruit and more.
We believe "good" doesn't necessarily mean "expensive."
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