Mr. OM-NOM wrote:...whats so exciting about henckels? Overly thick blades, mediocre edge retention, and they cant get very sharp. Try more japanese/french knives,blows em out of the water. The only good line henckels has is th tin cermax. And ill amit, theyre phenominal. Some of the henckels subsidiaries are wicked good too, i.e. miyabi. Brands like Misono, Nenox, suisin, hell even tojiro's better.
I know a large number of cooks that can cut/cook pretty much everything with a $20 chinese "cleaver".
Your argument about henckels reminds me of 5.56mm v 7.62.
I prefer henckels over other brands cheaper or more expensive because it is the way I cook. I don't have much of an issue with the sharpness of my set because I take care of the edge. Miyabi and Shun look gorgeous but I don't like their feel.
Once Plaza re-opens they will have more custom kitchen knives in which I hope I will be able to see and feel more of what Epicurean Edge carries. http://www.epicedge.com/
Though on the note of what was bought, they are steak knives. As much as I love the feel of the larger GLOBAL knives the steak knives I was originally eying got kicked to the curb by a 4-set Pro-S and Cat bought a 4-set of Twin Cuisines mostly due to the sheer weight of the handles.