We purchase them online. Just type in "Chroma Type 301 Knives" in Google, or whatever search engine you use, and a number of site will come up. The prices range from $40 to $110, depending on the knife, and who's selling it. I've been using my chef's knife since 2003, and it still performs, and looks like brand new. Just remember that stainless steel isn't rust proof. If kept clean, you will have zero problems. But it the knife is left dirty, it will corrode, and can develop little pits in the steel. And that is true of all stainless steel, whether it's in knives, cooking vessels, or whatever.
The knives in my kitchen that still look like they did the day I bought them, and they are about 35 years old, are three Chicago Cutlery, stain resistant knives I bought just after getting married. I don't use the as often though, as the hollow ground blades just don't cut as well as a good straight-grind blade does. And I keep the edges very sharp. The other downside to the Chicago Cutlery knives is that they are a very tough steel, but aren't necessarily a very hard steel. Once they are sharp, they stay that way for a reasonable amount of time. But they take a lot of work to get sharp.
I also have a very old high carbon steel carving knife that I found in my basement. It was all rusty, and looked like it was destined for the garbage can. My oldest son took it on as a project, and cleaned it up. It isn't as pretty as new, but is a good, sharp knife, with no rust. And it sharpens up better than any other knife in my kitchen. And it's phenomenal for cutting up meat. The only downside is that after using, then washing it, I have to oil it with veggie oil to keep it from rusting.
Seeeeeya; Chief Longwind of the North
