If steel content is too cheap, what content should I be looking for? I don't think I could find something like a VG-10 here...
I am a former chef and have used Chinese chefs knives, different types from cleavers, even french knives, they are mostly carbon steel, and are made with a cold forged process, they are as good as the European knives and are marketability cheaper, I have one a french knife a 8 one with a green non porous handle. I like it, it is light weight and very well made, and keeps an edge quite well, just look for the better type available.
Confusion Sucks. Why are you going into all this crap over the content of steel in the knives, your only confusing yourself. I recommend you go to a chef's supply or a good store that sells chef's utensil's and knows what he is talking about, and look at something that is comfortable for you. Chris
