If you were going to be preparing and consuming large quantities of beef and were about to upgrade your all of your knives, what knives would you get?
Discussion
I recommend a Swiss Victorinox set. I've had mine for years. I hone them on the steel right before I put them away and they stay extremely sharp.
Been very happy with my Shen knives. Scary sharp.
I pay attention to the tools necessary to keep them sharp.
I will get a new misono 🔪