I was in a knife shop in toronto today and the owner raved about roselli knives. I came in looking for a high end hand made japanese knife but he said these were much more durable, flexible, and over all better for work in the kitchen.
#R755; The UHC Cook's Knife has a blade a bit over 8" long and only .060" thick. The handle is about 5" long. The knife weighs only 6 1/4 ounces, and wouldn't be tiring to use for long periods. This would be a good all around kitchen knife for the particular chef. It's supplied with a wood storage block for $189.
I can't seem to find much information online about these kitchen knives.
How would these compare to something like a shun classic (vg-10) which I already have or Masakage Mizu (like http://www.knifewear.com/knife-family.asp?family=19)?