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Showing 1 of 14 conversations about:
RonJambo
42
Jun 14, 2018
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I'd recommend the CKTG 210mm gyuto for $30 over this if you want a sharp general purpose chef knife. Better steel than the victorinox. The fibrox has that thick molded handle right next to the blade that makes it difficult to sharpen at a shallow angle. That being said, I have far more expensive knives with elite steels but still keep one of these victorinox around as a beater knife for chopping through chicken bones and hard squash, melons, gourds, etc. Higher end steels are typically more brittle and will chip during such a task, so you want a beater knife for that type of abuse.
phoenixsong
1055
Jul 20, 2018
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RonJamboHmm... That doesn't bode well. I'm currently using a cheap knife which claims to use AISI 420 steel- which is supposedly quite soft. Yet my blade has chipped twice; seems like I sharpen knives at too shallow an angle
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