Joe Duffy > wrote:
> That will be the equivalent of the inexpensive chef's
> knife that he already has.
> What $80-$120 will get you, is a knife with heft and
> balance, and the blade will not bend every time you
> cut something firm like carrots, etc.
> FWIW, we have a fairly expensive Santoku made by
> Wusthof, which was given to us for Christmas.
> The blade is much too flexible for me, and the balance
> is pathetic.

Interesting, because the Wusthof chef's knife fits
both criteria, and the slicer doesn't flex either.

--Blair