My knife philosophy, that has developed over the years, is that I have a pair of chef’s knives, 6″ and 8″, and a pair of santoku knives, also 6″ and 8″, and I slowly upgrade them year by year. I started with Arcos and OXO, and now I’m creeping to Japanese brands.
This year came the time of 8″ to be upgraded. Since I was traveling to the US, I decided to fulfil my 2 years long dream and get a Shun Kai knife in the form of 8″ Premier Chef knive.
European knives usually come at 58 Rockwell hardness. This claims to be 61. But here’s a hard truth: no matter how hard your steel is, you still need to sharpen in. Horl for the win.
Here’s an example on even harder Miyabi knives, which are on my list as well:
Also, I’ll admit to what everyone else was saying. Those hammer dimples don’t have any effect on food adhesion to the blade. They just look nice.