This knife is a single piece of metal. Its handle will therefore never fall off, rot, get unpleasant residue in-between pieces, or otherwise cause problems.
There have been some complaints about rusting. When making steel, the maker can choose to make it hard (by adding carbon and other elements) or stainless (by adding chromium and other elements). This is why hunting knives are so much tougher than kitchen knives, and why non-decorative swords have never been made from stainless steel.
Chicago Cutlery chose a trade off between stainless and hardness. The blade _resists_ stains, but is not impervious to them. If you dry the knife after washing, and don't leave it in the sink, soaking in water, it won't rust.
If it does rust, it's nothing a little CLR and steel wool won't fix.
Those familiar with fine cutlery tend to be familiar with the extra care requirements of a hardened steel blade. Aritsugu blades, for example, are the highest-end knives in the world. They are far more rust-prone than this Chicago cutlery knife (they are not stainless even a little bit), but are impossible to pry from the hands of the master chefs who own and love them.
I wouldn't compare Chicago Cutlery to Aritsugo or even any knife with S30V or VG10 steel, but the requirement to take care of them does not make them of poor quality.
It just means that, if you require a knife which requires absolutely no maintenance aside from frequent sharpening (due to the relatively poor ability for true stainless steel to hold an edge), than you should look elsewhere.Get more detail about Chicago Cutlery Forum 7.5-Inch Chef's Knife.
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