The first knife I ever bought was a Chinese cleaver from some Chinese grocery store in Queens. I’ve had it for so long I don’t remember when I purchased it. Since then I’ve added an arsenal of Global and Shun knives to my collection, and recently, a Moritaka AS Gyuto. There’s no denial of my preference of Japanese steel over others.
While I have spent an exuberant amount of money on knives, I was able to sell a number of them for close to the purchase price, and I even made a profit on a couple of them.
During the periods of research when I was knife shopping, there was one knife that I always came across in the forums and message boards, the Victorinox Fibrox Chef’s Knife. It was mentioned so often that it eventually piqued my interest.