If you're looking at this, you're probably familiar with the Forschner/Victorinox/Fibrox chef's knife. It seems this style of knife has become quite popular since Cooks Illustrated/America's Test Kitchen gave it a glowing review.
The gist of their review is that they're pretty rigid, hold a good edge, comfortable, doesn't slip when wet, low-maintenance, and most of all, cheap!
With increasing demand, comes increasing price. The Fibrox costs more than some of my nice forged carbon-steel designer knives!
This MIU 10" chef's knife is a near clone of the Fibrox. It has the same antimicrobial polymer handle. Yes it feels cheap compared to wood, but so does the Fibrox which costs more than twice this price. More importantly, its ergonomic and won't slip from your hand even when wet. Notice the ergonomic shape and how the base of the grip hooks inwards. Plastic aside, this is a very comfortable and practical handle.
The blade is stamped high carbon stainless steel. It holds an edge very well. I use this knife every day. So much so, it stays out on the counter 24/7. (no children or pets in the house) Even after 5 months of extensive use, it only needs an occasional hit with the honing steel to get right back to razor-sharp.
Stamped is generally considered inferior to forged because it flexes more, but stamped is just fine for the home kitchen. In fact, a little flex in the blade is great when you're filleting meat/fish.
Bottom Line: This is every bit as good as a Fibrox. 4 stars because it's not the very best I've ever used, but it works well. I use it more than my so-called "nicer" knives. And they're cheap to boot.Get more detail about MIU France 10-Inch High Carbon Stainless-Steel Stamped Chef Knife.
hmmm Cooking is my hobby & knife is very important element in kitchen .Thank's a lot for sharing this amazing news.The application of stainless steel have many advantages. It is safe and durable, we can use it for a long time.So cost is not issue it the best.
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