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I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

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[–] • 6 pts

We use for pretty much everything - boning, bread, veg/fruit, carving, etc. My cleaver is custom.

[–] • 1 pt

Same, they've been fine for the last 15 years. I would still like a bigger chef's knife and cleaver.