Oh, my....this is embarrassing. I avoid the "knives" thread, because I don't have any forged knives. I have bought them and used them, and then passed them on. They are nice, but that big fat thing at the base of the blade makes them sharpen funny after a time. Yes, I know, forged steel blades are harder than stamped steel blades, and hold an edge longer. I am not a professional cook/chef, whatever. I cook at home. I use Chicago Cutlery knives, and I have a kitchen drawer FULL of them, all blades sharp, all handles oiled. In the block on the counter, I have old-pattern Chicago Cutlery Metropolitan knives, same handle style as the walnut ones but in black nylon. Dishwasher safe. I sharpen rarely but properly, and use a ceramic stick when I do. Steel them occasionally when using, and they cut just fine. Light, nice balance, but, well, you know...a whole drawer full. Probably a hundred or so. I find them in thrift stores, and only buy the nicer ones. My current fave is my Metropolitan 641, a 6" chefs' knife, followed by the 529, a 7" serrated bread slicer, the PERFECT sandwich knife. Bowls, too, but that is already another thread.