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I'm a sous-chef in San Francisco. I have seen and worked with a pretty broad range of knives in a diverse set of high-intensity kitchens. One thing that always bothers me about knife reviews is that they are "out of the box," which tells me nothing about how that knife will hold up to a couple...

Hi kids. I am a professional cook working in an italian restaurant in San Francisco. I'll see if I can provide any useful information, as I get to see how a variety of different knives are used in a busy kitchen and how they hold up over years of abuse. I'll post my own collection at some point...