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Title: Best at any price. No need to pay more...
Review: Professional cooks may pitch expensive ice-hardened blades on TV but what their kitchens really use is cheaper high-carbon blades like these, because they respond to the steel while holding an edge relatively well.Restaurants need NSF certified with plastic handles that can go through the dishwasher(Dexter-Russell Sani-Safe, Forschner). Home cooks don't have to meet NSF so wood handles are okay. These Chicago Cutlery knives have beautiful walnut handles and brass rivets that last forever and just look better with age (and a little oil from time to time).The Walnut Tradition 6" chef, 7" boning knife and 8" filleting knife have been in our kitchen for 25 years in more or less continuous service. A few strokes of the steel or a few pulls through a cheap Radu steel sharpener is all you need to keep them super sharp.
