Wenger Swibo Cook's Knife, Heavy Rigid Blade

I own a number of Swibo knives, including the 8 and 10 inch chef version.

They are good quality and last a long time between sharpening.

As with any knife a good "steel" will keep the edge keen.

These are not knives for "wannabee" chefs who watch cooking shows on TV they are for people who "use" knives on a daily basis.

They are good quality Swedish steel equivalent in my opinion to other brands costing 5 or more times as much.

The molded-in handles WILL last a lifetime I have Swibos that are 25 years old which get used for offshore fishing (a lot) which are still in perfect condition except of course the blades slightly smaller than new because of the sharpening process (as with any knife that is used a lot).

The steel will NOT rust even in constant contact with and storage in a saltwater environment.

If you have smaller hands then the 8 inch version may be a better bet for kitchen use.