I love the blade of my Croma 10" Chef's knife. It is top notch. But I have found over the years coouple of years that I've been almost exclusively using it, that when a lot of chopping has to be done, the top edge, or heel of the blade can irritate my hand, just at the base of my forefinger. And yet, it still glides through any and every task. The handle shape gives exceptional control as well. Finally, it's a great looking knife. But I wish the handle didn't merge so quickly into the blade. If the intersection between the blade and handle were a bit wider, the knife would be unbeatable.
But then again, there are many great knives that use superior steel. Just avoid hollow-ground blades and blades that are so hard that they can't be sharpened. Hardness helps the knives stay sharp, but can make resharpening a real pain.
the Croma is a good compromize. It holds its edge a long time, and yet doesn't take me too much effort to sharpen it when needed (once per year, and steel it with every use).
I also like the looks of some knives availble through a company called Bokker. They have a large selection, including ceramic and titanium sintered blades. Interesting stuff, but haven't had the chance to actually try them.
Seeeeeya; Goodweed of the North
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