Basically, I think that it comes down to: what, specifically, are you using the knives for? How much time are you willing to spend sharpening and maintaining them? Is durability of the blade more important than the edge it can take? Personally, I use a Kershaw Shun Pro Deba Knife 8 1/4" for most applications, and assorted Henkels Four- Star Knives for mostly anything else, including my cleaver; my scimitar and slicer are Mundial; and I also go for the dollar-store serrated knives.... Why not? |