The Fibrox is a great knife for the price, but it definitely isn't even close to being one of the best knives out there. If you're happy with it, that's great b

The Fibrox is a great knife for the price, but it definitely isn't even close to being one of the best knives out there. If you're happy with it, that's great but even a modest upgrade to a VG10 blade will allow for cleaner, thinner cuts. Personally I use a handmade carbon steel janapese blade, which cost a few hundred $. Freshly sharpened, you can throw a piece of paper into midair and it'll slice cleanly through it, which is good enough for my needs[0]. Those $3k custom knives you see in portland are more about creating a work of art than an actual working tool. 0: I from time to time cook things requiring very thin slices of things (e.g. slices of ginger you can read a book through, often used as a garnish) - a task made much easier by an extremely sharp knife.