In 20 years I have only owned two or three sets of knives these being the cheap sets that you can get for around $20. For my purposes these were OK. Recently I came across these R.H. Forschner by Victorinox on Amazon. Two things caught my eye. First the name. I've owned Victorinox pocket knives going back to when I was a young boy scout. Thus I was confident about the quality of the blades. The second thing that piqued my interest was the handle. It did not disappoint as it feels very nice in my hand. As for the blade it was sharper than any chef's knife from any of my previous sets. Slicing and dicing is very easy. I've never owned a Wüsthof or Henckels so I can't compare. However I have owned knives on the other end of the spectrum and can say that this knife is well worth difference in price.

This is the sharpest knife i have ever owned in my entire life in the food service industry i would recomend anyone to purchase it and it holds its edge very long and well always sharp you hardly have to return to the steel.

I liked the knife at first but after only a few months of light use, about 1/4" of the tip seems to have broken off. This doesn't surprise me, as the blade is thin compared to the better knives, such as my Henkels, which I've gone back to using. I'm hoping the company will replace it, as Amazon will only accept a product return within 30 days. Sorry to bust the bubble of the other reviews.

This R. H. Forshner knife is a moderately priced chef's knife that is weighted slightly toward the blade, with a pebbled, black plastic handle that makes it easy to hold onto, even with wet hands. The blade is sharp and durable, made of high carbon, stainless steel, and can (and should) be sharpened after it begins to dull. Its widest point is about half the width of my Henckel's chef knife, an obvious sign of why the Forshner is less expensive. My only concern with this knife is its questionable durability; the blade is not attached with rivets (the round, metals connectors you see on better knives), perhaps increasing the odds that the blade will slip loose from the handle after a few years of use.

Serious cooks might not like the thinner blade, lighter weight, and lack of rivets, but most people will appreciate this chef's knife and the way it slices through vegetables. It makes a great, affordable gift for most people who spend time in the kitchen.

I'm not going to lie to you and say that this is the best knife I own. I compared it against my J.A. Henckels Twin Five Star 8-Inch High Carbon Stainless-Steel Chef's Knife, and definitely found it wanting. A stamped blade is simply not as good as a forged blade, both in terms of balance and edge. I also found it too light and at the same time bulky in my hand, making it more difficult to handle over all.

That being said, in this price range you are not going to find better. Victorinox are the makers of the famous "Swiss army knife", and they know a thing or two about mass-produced quality. For a stamped blade it is very sharp and strong, and with care will hold up for many years of use. I have had stamped blades snap before, especially at the tip or handle, but there are no problems here. I gave it a nice workout in my kitchen, and was very pleased with its performance. The grip is a little rough at first, but it won't slip from your hand which is nice to know.

So, while this isn't going to replace my forged blades any time soon, it is an excellent back-up chef's knife to have, and the cook on a budget is going to be thrilled.