We had one extreemly sharp knife in the house as I grew up and that was my dads butcher knife, i think he got it when he left his job as a butcher but not sure. I do remember however that we ware not allowed to use it
It was a great knife and used it a few times when I had grown up and was allowed to use it and my dad really kept it super sharp. Think it's gone now
These arn't as good as a real butcher knife cutting meat (well not the one I have bought before, will update on the new one when it arives
) but veggies are cut like you're cutting through air
This knife is hardened to 64 and has a core of White Steel #1 which is a really good quality steel
, it's three layers, two sainless with a core of White #1 (carbon steel)