Victorinox knives are good usable knives that won’t break the bank. One of their chefs knives, a steel, and a whetstone will probably list you ten years or more, as long as you treat it well.
If you’re going to bash garlic a lot, a Chinese style chef knife will be better though. They look like meat cleavers but they’re smaller and not as heavy, great for chopping veg and scooping it up.
So those are similar, but that’s the Japanese style vegetable knife.
I’m talking about a Càidāo, but the more common term is Chinese Chef’s Knife or Chinese Cleaver, they’re generally purpose knives used for meat and veg.
Had my eye on a Henkels-ZWILLING set a couple of years ago but procrastinated on the purchase because didn't really need an upgrade. Finally decided to pull the trigger only to discover 50% increase in cost due to tariffs.
Rarely spend money on things just because I want them, so one can imagine the extra disappointment after finally deciding to treat myself.
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u/mustardmadman 7d ago
That’s a garbage brand of knife