Actually restaurants don't usually use the Victorinox knife, they use a clone of sorts. Places like Nella have a knife which had the same type stamped steel blade but it's not Victorinox "branded" which cost more.mewko1502 wrote: ↑ As a professional I can vouch for victorinoxs.
The combination of decent steel, thin blade/light weight and cost makes it the first "real knife" for many professionals with many still using them daily be it as a work horse or beater.
Walk into any professional kitchen in north america and the chances you will find at least 1 are very likely.
Ppl can buy these different "un"branded knives for less than this.
https://www.nellacutlery.ca/chefs-knife ... la-om11982
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
Failure is always an option...just not the preferred one!