Two weekends back, I took part in a local pig roast charity event. I was one of four of us who pulled 3 whole pigs, 6 shoulders, and 3 full hams. I took my Chroma 10 inch French Chef's knife, simply because I didn't know what else would be on site. There was a high-end German made Santoku style knife, and a couple nondescript French Chef's knives on site. I used all of them. All but my Chroma had standard, 3 rivet, full-tang wooden handles, with bolsters. My plastic glove covered hands were slippery and I found every knife to be slippery, and hard to maintain a good grip with. I figured the Chroma, with its no-bolster, smooth metal blade would be especially slippery. But I have to tell you, because of its unique shape, it was exceptionally easy to use, with no slippage, and great control. I was sold on this knife long ago, but never had a chance to directly compare it with other fine cutlery. Now I have, and wouldn't trade it for any other brand, period. It holds its edge very well, and is reasonably easy to sharpen, as long as you remember that it has a convex cutting edge. I hone it each time I use it, on a good steel, and have only had to sharpen it maybe 5 times since I got it in 2003.
Yes, I am singing the praises of this knife, and other knives of the same brand, because I have used them. No, I don't sell them, and am not part of the company that makes them. At least for my hands, and my son who is a professional cook, we are sold on Chroma 310 Chef's knives. We both like the 10 inch version. My son also likes the paring knife and the Santoku versions.
Just my opinion of course. But it's an opinion born of handling, and comparing in a challenging environment.
Seeeeeeya; Chief Longwind of the North