How are Victorinox's SwissClassic knives?

[sogflash]

I'm looking at some Victorinox knives that are in their so called "SwissClassic" category. More specifically those with wooden handles.

Does it use the same stainless steel as their pocket knives? How does the steel perform in their kitchen knives?

Any other brands I should consider in the same price range? 60$ for the santuko with a fluted blade.

 

[OldNavy]

I have a few with the rosewood handles.
http://www.victorinox.com/us/category/Category/Chef-s/Rosewood-Handle/2032?f=category&v=2/200/2030/2032&m=add&
they are a great deal for the price. They sharpen easily & if you keep them out of the dishwasher, and oil the handles once a yr. they'll last forever. I've had these for 30+ yrs.

 

[Benuser]

Victorinox uses Sandvik 12C27 with the SAKs, and Krupp's 1.4116 (AKA X50CrMoV14) with kitchenknives. A bit soft, no very easy sharpening, very forgiving though, and unexpensive.

 

[sweet_hitch-hiker]

I'm in school for culinary and our sets they gave us were alright. I recommend their paring and boning knives all the time because they're cheap and work well. The chefs knife is good for the price, but you'd see marked improvements if you're willing to spend a little more. For 60ish check out something from the Tojiro DP like or Fujiwara FKM line. I got my dad the tojiro DP Santoku for 70 and while I'm not a huge fan of the handles it does cut well and he really likes it.