Hello sharpness connoisseurs!
I'm a twenty year old guy that wants to buy a quality chef knife that will last me in the kitchen for a long
I found this about the steel, really interesting to a laymen but if one of the people who thinks about steels can weigh in that would be awesome
What makes a great knife is very subjective. I'm no master bladesmith nor do I have the experience some of these guys have, but for me at least, my newer
No pics? I've been hearing good things about these knives... I may be in the market for something in thst range soon and I'll definitely be considering