knives knives knivesTRADITIONAL "wisdom" tells you "forged german steel", "full tang construction", "full bolster for heft and balance", and "three full riveted
handles". That's tradition. some people like tradition. some people would rather have a sharp, straight knife.
forschner fibrox knives have STAMPED blades, no bolsters, no full tang construction, no rivets in the handle and are test rated equal to or
superior to the german blades at 1/3 the cost.
MAC knives (superior series) have STAMPED blades, and no bolsters and their santoku beat out the henckles and wusthof blades in the last cook's illustrated testing. i own all three knives and i have to agree with their opinion .... the MAC is a superior knife at 1/2 the cost.
the kai shun knives have STAMPED blades, only a partial bolster, no full tang construction, and no rivets in their handle and yet i can't believe that anyone who has used one can ever say that it isn't a sharper blade than anything german. edges stay sharp longer than anything german as well. you may not like the handle, the heft, or the balance, but you can't say that the germans make a sharper knife.
as for the ceramic knives, yes they are sharp, but they don't take the abuse good ol' steel can withstand, and they are also a thicker blade. try slicing a cucumber into slices so thin that you can read thru them ... a cinch with either the forschner, MAC, or shun ... hard to do with a ceramic. the blade just isn't thin enough.
my two cents ... and change.