These knives hardly seem to be mentioned on the forum for their (apparant) performance to price ratio. Are they such bad knives or is there a negative bias towards them for being more mass produced? I was thinking of getting the 240mm chefs knife as i need something that can stand up to long hours on poly boards (no choice on the board, pro kitchen ) Im also a sucker for a "different" looking western handle.
Has anybody had any personal experience with these to comment on the edge holding ability etc? Ive heard the 240 chefs is the only well balanced of the entire line so thats a good start. It is a toss up between this and the knife of the hour, the Konosuke HD. Well, i was looking at the kono zdp189 but must resist!
Has anybody had any personal experience with these to comment on the edge holding ability etc? Ive heard the 240 chefs is the only well balanced of the entire line so thats a good start. It is a toss up between this and the knife of the hour, the Konosuke HD. Well, i was looking at the kono zdp189 but must resist!