So this thread is designed to act as a knife buying-guide for professional Chefs and line cooks. Those of us who have worked in kitchens at a professional level know that most restaurants provide their workers with knives - usually a brand like Forschner - that are maintained by the kitchen, and every now and then, are shipped out to a professional sharpener. But what about the cook or Chef who wants to use his own knife at work? So we're not talking about home knives; you know, the kind that look good hanging from the wall. We're talking about the arm-extension - the knife that will be held for hours a day, the 'prep horse,' the knife we use for both tartare de boeuf and opening a plastic bag; the knife that sits beside us even during dinner service, in case of emergency.
With that being said, you can spend 9 bucks or 900 bucks. Personally, I'll narrow the gap to $50-$250. Let's get a discussion going that sorts through the pros and cons of all the popular makes and models. Remember, we're talking about the commercial kitchen, and we're talking about ONE knife. Let's hear it!