I notice that in earlier posts re: excellent chef's knives that the Potts knives were considered by some to be among the best, but were unobtainable here in the US.
Surfing the Net, I found a source in CT (Ameico). I emailed them and asked for a price list. They have quite a few Potts knives. I'm interested in their chef's knives (they have them in 11, 16 and 20 cm length). They are listed as "Mestro."
Can anyone tell me why they think these are so good? I know many like Global for the edge, others like Kyocera for the ceramic blade, but what is it that makes Potts so good? I am due for a new chef's knife and I'd like a great one.
Thanks in advance.