My wife and I are going to Seattle this weekend and i want to buy professional chef knife. I went to House of Knife on Granville St and the lady was pushing me to get the Wusthof Classic 8" what do you think ?
I have done some research on line on quality of the steel/stainless steel of pro knifes and found that the sky the limit on cost of these pro knife. I would like to set a $200 limit on my purchase.
What do you use?
How much was it?
What was it made of?
give you input please