I'm not a masterchef, nor an ambitious cook, but I do master a love for good food... that's probably the reason why my weight is a bit too high. :) Ever since I started living together with my wife she gave me the choice to iron and wash the clothes or to cook every single day... Well, I never cooked before, but after a few weeks I noticed that I had some hidden talent... Now, "some" years later, I have a great array of kitchen knives, and after my last visit to Switzerland I started gathering the Victorinox kitchen knives, so I have some form of comparison. It's no secret that I like the Victorinox brand, but even with my eyes closed, I can pick out every knife made by them... These knives not only look good, but add a nice polished finish to make slicing through meat or vegetables easy as can be. Honestly, to me it doesn't change a lot if my kitchen knife has "made in China" or "made in Switzerland" on it, but if you cook with a certain pride and respect, you use the tools with a certain "value". I've seen knives from 20 Euro up to 100 Euro, and it's up to you what you prefer, or are willing to spend on a knife, but keep in mind that the low end knives (plastic handles) are more than sufficient for the amateur cook. I found a great deal on the knife and meat fork with Palissander handles (late 80's NOS), pictured below and use some knives with plastic handles for quite some time now. I've read some negative comments on the fact that the low end knives have no full tang blade, meaning that the steel stops less than half way the plastic handle. This is quality wise not so appealing, but if you treat the knife with some respect, you won't have any problems with it. Victorinox offers even a high end line for the more professional chefs, it just depends on what you want to do with it . Victorinox, you've gained my trust once again!