Average Reviews:
(More customer reviews)I got mine back in 1980,and it served me well for many years of HEAVY use. You can get a freakish edge on these,I used to drop a cherry tomato and get a clean cut with a midair whack.A knife that's ALMOST sharp-bats the tomato across the room. No other cook I worked with ever had a blade that could do the clean midair slice. That is a few notches beyond shaving sharp. I also could use it like a cleaver..or a slicer...or a fillet knife because it has some heft-yet not too much and because being very-very sharp can make a blade usable even beyond it's usual role.
Mine mysteriously vanished a year ago..and now I'm cooking again so will soon have a replacement-Fibrox this time. If I was just getting a "home" Knife..likely would go Rosewood and would consider a 8". In a commercial kitchen where you whack up things by the case- a 10" is what you use and these are the standard.
I recommend getting a Norton stone-specifically the fine India unless you have a good,large Arkansas. An electric sharpener or just a steel won't let you get the best from this.
Forged is fine for a nice "at home" Knife. On the job..they are too heavy and slow you down. You will have a hard time abusing a Forschner enough to ruin it. Quite durable. Not at all expensive.
Click Here to see more reviews about: RH Forschner Rosewood Chef's Knife 10"
Behold the chef's knife, indispensable kitchen tool extraordinaire. For slicing, chopping, dicing, and even mincing, this wide straight-edged blade has no equal. R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art technology blended with old world craftsmanship produce cutting instruments of excellent quality, at reasonable prices.
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