Calphalon Traditional 10-Inch Chef's Knife

Yes, it says it's made from German high-carbon stainless steel; this is a correct statement. However, this does not mean it's a German knife any more than eating hush puppies means you're eating suede shoes. It's actually forged in China (look carefully on the box, you'll see the note). Nonetheless, it seems to be a reasonable alloy, comparable to the various European manufacturers.

It's quite substantial - "fully forged" means the blade, bolster and tang are one solid piece of metal, heated and beaten into shape with forges. Thus, it feels like a much more expensive knife than the price tag would indicate. The blade styling is typically German (tall, somewhat blocky) rather than French or Asian. If you like large knifes, and have large hands, you'll find the balance and control quite good. People with smaller features may not find this length the most comfortable, and should consider the 8 inch knife, found elsewhere on the site.

I was not highly impressed with the factory edge on the knife; I've had better - even in stamped (cheaper) knives. It's nothing that a professional sharpening wouldn't cure, and even at the cost of that, you'll still be substantially cheaper than a comparable knife from other manufacturers.

Overall, I'd recommend this knife for all but the most serious (or neurotic) chefs. Even for the most passionate home cooks, this knife is a stunning value and will let you reduce a big something into a pile of little bits of something in nothing flat.