Check out Japanese knives. The Tojiro DP I got for an inflation adjusted $75 is a dramatically better knife than that Victorinox.

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xxs 9 hours ago | parent | next [-]

One note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex.

Higher HRC would retain the sharp edge for longer, of course - but again much harder (literally) to sharp them.

	▲	pa7ch 9 hours ago \| parent \| next [-]
		Its my understanding of knife sharpening that carbon steel is easier to sharpen then stainless and that softer steels are more difficult then high hrc steel due to burr removal.
	▲	rcpt 8 hours ago \| parent \| prev \| next [-]
		I think a lot of German knives are moving to the same angle now
	▲	Hikikomori 7 hours ago \| parent \| prev [-]
		VG10 in Tojiro DP is stainless steel, and even stainless goes up to 64+ HRC.

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serf 9 hours ago | parent | prev [-]

i've had both, and the reality is that they're both just steel -- a good grind will make any shit steel knife cut like a 700 dollar Japanese blade for a few days.

(and yes the Japanese steel dulls too. No cheating physics.)