The good thing about learning and knowledge is that we can all use more of
it and we never can get it all. I've learned a lot lately because of a new
chef's knife I bought and I'm having to relearn some of my rules about
kitchen cutlery, many of which are really myths.

My new chef's knife is blocked (stamped.) Inferior? Hardly. it is the
best best chef's knife I own and I own about 25 of them with nearly any
brand you can name included in the mix.

It is almost 10" long but is lighter and easier to control than most of my
8" chef's knives. Despite the long blade and the half bolsters (added not
integral as on a forged knife) this knife balances perfectly. No kidding.
Perfectly. Better than any German forged 8" chef's knife.

Cheap steel in a stamped knife? Noooo. Not on this one. The steel is
hardened to around RC60 - hard compared to a European forged knife. It can
take an acute bevel and angle and maintain it thanks to that hardness.

Sure half bolsters make maintenance of the knife easier but you get a blade
heavy tool, right? Nope. Not so here.

So what's the deal? My new chef's knife is stamped but the tang is thicker
than the blade, the rivets are humongous, a fairly heavy bolster was added
in front of the scales and the darned thing balances exactly as it should.
The result is a knife that is not only perfectly balanced but just the right
weight. The hard thin blade allows sharpness not possible in a forged knife
so the knife performs like magic. Cheap? Nope. Worth it? Yes, to me. I
wish I could sell these, they are fantastic. As it is, I have to content
myself with simply using one and I'm content indeed. Click on the link
below for an image.

http://www.knifeoutlet.com/images/ebay/misono.jpg

Fred
Knife Outlet
http://www.knifeoutlet.com