HardwareLust wrote:The truly frugal will scorn these. Victorinox are equal or better in function, and way less than 1/2 the price of these.
Have you used both? I don't think so. I bought my mother a Forschner chef's knife because she likes America's Test Kitchen (as I'm sure do you), and so I'd have something decent to use when I visited them.
It's a fine knife, but it is not as good as my Shun Steel knife. It's a better value, and it provides more bang for the buck, but it's not as good or better.
It may be good enough for you, and the increase in performance may not be worth the large increase in price to you, but that doesn't make the Forschner a better knife; it makes it a better value.
Like Consumer Reports, America's Test Kitchen (and Cooks Illustrated) place a lot of emphasis on value, which is certainly a consideration for most people. They don't tell you which product they review is the best, they tell you which is the best value.
If you watch the show, though, you'll catch some of them using a MAC santuko instead of the Forschner.
I have no problem using my mother's Forschner. It is a perfectly adequate knife, and it is better than any member of my family has purchased on their own (I have since given Forschners to both my brothers, too, in case I want to cook at their houses).
I'd still rather be using my Shun. Shuns are not the best knives in the world, but, as noted, there's diminished returns as one moves up the scale.
If you don't want to spend more than $40, then, yes, the Forschner (Victorinox) is the one to get. That doesn't make it better than more expensive knives.