Review on Victorinox 6.8063.20-X2 8 Inch Swiss Classic Chef's Knife: A Cut Above the Rest by George Matthews

I'm a chef in a Mexican restaurant. All of our old knives are actually no longer made. With good care, it can withstand daily wear and tear. I bought one a little over a year ago and came back about six months later to buy three more. I now have one each at my prep and cooking stations, as well as one at home and one at my best friend's. I will not use any other knife. The price is so ridiculously low I almost freaked out. I'm so glad I tried it. I love this knife. After 14 months of daily use, I can still chop a ripe tomato with one hand or chop an onion with thin paper. The grip is perfect and still feels safe in my hand even when it's wet or greasy. My only issues with this knife are that it can be a little sticky with that high gloss finish, it can be a little brittle, I've noticed the occasional dent (which is most likely my boss doesn't care as much as I do), but there's nothing that can't be remedied with a few strokes of the sharpener, and the blade needs to be roughened up a bit to make it a little easier to go through the skin of a tomato or pepper since it's so smooth of the box, which makes it so the occasional ringing is even less of a problem. Overall this is a great purchase and I will probably never use any other brand.