The answer is the same as most things: the materials used, and the quality of workmanship.
Good quality steel will always be stringer and more durable than cheap bad steel. A forged knife will always be better than a mass-produced casted knife. A properly forged knife with a softer spine and a hard blade (but not too hard, it has to be done just right) is an absolute dream to work with. Nothing beats the durability and edge keeping of a properly forged knife. Whether you are chopping up meat, slicing delicate vegetables, etc. A better knife will always make the work easier
Latest Answers