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Most good line cooks I have known didn’t even bring a knife roll. The already there blades were just fine, sharp, durable, and on someone else’s tab if damaged (unlikely) or stolen. Usually they were ten or twelve inch, stainless chef knives. Only the cooks doing fine work even picked up paring knives.
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Damn straight, brother.
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those are my home knives… as previously stated elsewhere above, I take Victorinox to work 
“ignorance is bliss, knowledge is power, and your opinion lacks currency”.
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Then knives designed for soft cheese are hardest?
All kidding aside, there is kernel of truth in what you say. Or at least there should be.
I would change it around, and put it this way: Knives made from hard steels seem to tolerate softer foods better, toleration being both sharpness and edge retention.
Softer steels are “meant” to contact bones and pits, and so many other hard things, and so have wider edge geometries and have a tendency to deflect and deform, rather than chip out. Touching the up on a steel is easier.
Where I have a problem is: In today’s market, high hardness sells knives. So, what a knife was designed to do doesn’t matter if it doesn’t sell.
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For the average home cook I think the Victoronix is incredible (spear tip best); I have 2, don’t know how I ever lived without them. About $12. Anyone I’ve gifted them to loves them.
I have a Wustof Santoku for chopping and a Global cleaver but if I could only have one knife it’d be the Victoronix.
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Are you talking about the Victorinox 8" Chef’s knife? If so, where can you get it for about $12??? Inquiring minds want to know!
4”
It’s now up to $13.99 from Amazon.
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Nifty little knife, but even over $40 their 8" chef is a great deal. Under $60 for the 10" is pretty cool, too. It has a pretty rosewood handle.
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I hope Kiwi doesn’t change. I have yet to find a knife that works so well in my kitchen for the price they ask. Dexter Russell hasn’t changed a ton, either. Hope they don’t. Love both products. I have yet to find this cheap Chinese knife that comes close. Let me know when your assumption turns to fact through your experience. I trust your word. The reason both D-R and Kiwi don’t change much is that they get a lot of buyers. I can’t tell you how many friends and acquaintances I visit and notice a Kiwi or D-R among their cutlery. They don’t know what either is; jiss a nife.
They do make good knives for the money. So good that J Pepin uses one.
I was reading a review of nakiris and impulsively asked the Google about Sabatier nakiris. It provided a nifty looking one made in Thiers. In addition to being surprised, I wondered: Has anyone actually seen or used one?
Have not used that one, but use a nakiri from Milk Street every day, and am quite happy with it.
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@Vecchiouomo I clearly have a problem
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Yes. Nakiris are wonderful, especially for precise or fine vegetable cuts. I was just surprised Sabatier from Thiers went there, being very French and very traditional.
After the last debacle I ordered some hopefully better-quality used knives on eBay:
An 8" chef’s knife ($29.94 all-in) and 5" serrated utility knife ($24.06).
How did I do?
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Nice selections!
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While we were sharpening knives they were doing this at Le Bernardin. Worth a follow on Instagram.
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images here
Sadly, ‘Sabatier’ is a myth brand used by a bunch of manufacturers, literallly meaningless…
