I have a nameless chef's knife which I can get pretty sharp on my trihone but it doesn't seem to stay sharp for very long. (My gauge is how easy or difficult it is when I have to remove the skin from a pork belly before making bacon). A few years ago I got my wife one of those Santoku knives by Henckels. Maybe it's not used as much as the others, but seems to stay sharper longer. For that reason I was thinking of picking up one of their 8" chef's knives. The problem is they seem to have a large number of "series" (for example, Professional S, TWIN Profection, etc.) but I cannot tell from their web site what the differences are, other than purely in appearance and maybe balance. The ones I'm looking at are around $100 but it makes me wonder why there is an occasional one (TWIN 1731) which is several hundred dollars more when the description of the blade is the same.
Any idea if there is any difference in the steel of these different series?
Any thoughts for or against these knives? I'm currently looking at either the Professional S or the Twin Four Star II 8-inch chef's knives.
Any idea if there is any difference in the steel of these different series?
Any thoughts for or against these knives? I'm currently looking at either the Professional S or the Twin Four Star II 8-inch chef's knives.