I recently asked a restaurant chef what knives he uses at home. I thought I'd hear the name of some expensive European brand. But he simply sent me the contact information for a blacksmith in Nizhny Novgorod. He said briefly: "After using these, I don't want to pick up regular knives anymore." I decided to try them myself and now I understand why professionals choose these knives. Cuts meat effortlessly. Vegetables don't bruise.