I was curious if anyone has bought this or tried it and can give me some decent feedback. I heard the whole sales pitch about they use a powdered steel core to achieve a hardness of Rockwell 66 (for those of you who don't know, the scale goes up to 66). I find it to be a bit much to believe, however after researching it, I found it could quite possibly be the sharpest knife out of the box on the market.
The obvious downside to such a hard steel would be sharpening the thing, and trying to keep the factory edge in tact. As well, the price is a bit extreme ($189.95 for an 8" chef's knife).
With all that said, it still manages to catch my attention. Henckels, and Wusthof for that matter, are aggressively trying to win back their market share that Japanese manufacturers have taken by introducing new and radical lines. This is a knife that combines the best of German tradition and Japanese technology, in fact the knives are actually made in Japan. However, being a professional chef I want to know if it is going to perform day in and day out, theres nothing as frustrating as a dull knife in a kitchen.
The obvious downside to such a hard steel would be sharpening the thing, and trying to keep the factory edge in tact. As well, the price is a bit extreme ($189.95 for an 8" chef's knife).
With all that said, it still manages to catch my attention. Henckels, and Wusthof for that matter, are aggressively trying to win back their market share that Japanese manufacturers have taken by introducing new and radical lines. This is a knife that combines the best of German tradition and Japanese technology, in fact the knives are actually made in Japan. However, being a professional chef I want to know if it is going to perform day in and day out, theres nothing as frustrating as a dull knife in a kitchen.
