knife is outdated.
outdated ... old school ... passe.
in a multitude of websites and many threads in this website, when a person
asks for advice for buying a "good" knife, the usual answer will include looking for such features as "forged blade", heavy bolster "for balance and safety", and "full tang construction". these qualities will usually have the writer/advice giver giving the nod to the traditional wustof and henkles style knives, and make you feel that if you buy one of these knives, you have purchased the "ultimate".
i say "baloney".
if you have already bought these knives and like them, good for you. but there are reasons why i believe as i do.
cook's illustrated has time and again chosen forschner's fibrox knives as strong contenders against the traditional german stuff. these knives are not forged, have no bolsters, and do not have full tang construction. i have always wondered why their fibrox knives were so much cheaper than the
wood handle ones, and it is because the metal in a fibrox knife only goes thru 1/3 of the fibrox handle!! how did i know?? i cut one open and looked!!
in their recent ratings of santoku knives, the clear winner was the MAC superior santoku. this knife was rated (along with the shun) as sharpest
of those tested and guess what ... stamped blade with no bolster.
moreover ... henkles four star, wustof culinar, global anything, kai bonvivant,
the outstanding brieto knives, the impressive $1175.00 aritsugu sashimi knife, or even the incredible $2890.00 masamoto sohonten sushi knife ... not a full tang in sight!
even wustof, the knife most refered to when mentioning a full bolster knife,
totally surprised me when they introduced their "cordon bleu" line of knives with only a partial bolster!
you may be surprised at how many knives with a partial bolster look (usually a sign of being a forged knife) are in reality, "stamped" knives with the partial bolster welded on and polished down to "look" like a one piece unit!
with modern manufacturing techniques where a blade is laser cut from a flat sheet of high quality steel then ground to taper and shape, the blades end up sharper and straighter than forged knives. (when i went to a local knife shop the other day, i looked into their backstock and noticed that over 75%
of their forged knives were either bent, curved, wavy, or twisted, and i had looked at something like 120 knives! needless to say, it is reeeeally hard to cut a straight line with a crooked edge.)
what to look for in a knife? how about sharp edge, straight blade, and comfortable handle securely attached to the blade. let's not worry so much about forged blades, full bolsters, and full tang construction.