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

I have been cooking seriously for over twenty years. I am vegetarian but my family is not. I slice, chop and slice all types of food. I somehow managed to do this by trusting my old knife-edge friends despite their stupidity (I like to cook, but I don't sharpen knives). However. The day came when I really wanted precision more than anything, and that's when I finally bought a serious knife. Its length/ergonomics is perfect for all types of cooking and cuts cooked food perfectly. I'm so glad I didn't have to shell out a buck to buy a great knife. A word of caution: I'm so used to not taking my trusty old workhorse knives seriously (they'll never hurt me!) that I cut a piece of skin off my index finger the first time I used Victorinox. Respect!