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Title: Nothing can compare in price!
Review: Within my job being a Chef, and an undergraduate Culinary Student you have to have great knifes. It is madatory, it's like a mechanic without his tools. I searched and searched for months before my lab class started so I could find the right knifes etc. Oh boy, I was first going with another few, but they were so expensive. I got 2 for the price of one. I currently own two of these exact 10"inch, I bought one for my co-worker for Fathers day. Also I haveVictorinox 47547 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle, andVictorinox Cutlery 6-Inch Curved Boning Knife, Blue Fibrox Handle with Microbantoo. Which, with 7+ months of school, and 50+ hours working a week, I haven't had to sharpen the bread knife. The 10"inch does get dull when working on harder things to cut, like watermelon, etc. But once you sharpen it, it cuts through tomatoes like a BRAND NEW knife would.Definitely recommend it. My Executive Chef (30+ years exp)even bought him some new ones too.
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