![It seems like chef knives use different steels than the rest of the knife world- could someone explain why? : r/chefknives It seems like chef knives use different steels than the rest of the knife world- could someone explain why? : r/chefknives](https://i.redd.it/s2agfotun7c51.jpg)
It seems like chef knives use different steels than the rest of the knife world- could someone explain why? : r/chefknives
![Admittedly had a tense interaction with the maker, but the knife itself is great. I don't know of any other OTF knives out there that come anywhere close to the quality for Admittedly had a tense interaction with the maker, but the knife itself is great. I don't know of any other OTF knives out there that come anywhere close to the quality for](https://preview.redd.it/ejd6p8avfnd51.jpg?auto=webp&s=890aad519de36db7c4b78ba0de8c37cd4d230776)
Admittedly had a tense interaction with the maker, but the knife itself is great. I don't know of any other OTF knives out there that come anywhere close to the quality for
![Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. : r/chefknives Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. : r/chefknives](https://i.redd.it/4eps9o4mkhv81.jpg)