Any knifes made in Solingen, Germany are the real thing. Especially from small manufacturers that still know their crafts.

Tradition going back to the Middle Ages.

I like Mühlenmesser and here the raw metal ones. They stay sharp for generations if used correctly.

(E.g. never scrape anything off the chopping board with the blade, only with the back of the knife.

Never put your high performance knife in the dishwasher or a knife block.

Always wash your knife straight after use and dry it with a towel.)

I still use my grandmother’s knife.