Recent content by sparetire55

So Suisin uses the Inox blend of metal in that knife right? Isn't that the same metal composition that is in a Victorinox, just it's forged instead of stamped?

Wow! In less than 24 hours y'all have astounded me with the amount of information you have given. Thank you so much! So from what I gather there are basically 2 main recommendations: Carbonext Pros: Easier to sharpen, holds edge well, amazing knife for the money Cons: Not sure if I like...

Background info: I have been researching what knife to get for my first "real" Chef's knife for about 4 months now. At first I was fairly set on a Global G-17, but then doing some more research I learned that I could get better quality for cheaper. I then settled on a Tojiro DP, then read...