Thanks Ivan, looks like it was a fake then... If I knew where it was put, I would post a photo.

Well, drat. Just found out that the Zelite is made in China. Cancelled my order and went with the Henckel 7" Santoku.
Thanks, again.

Once you buy Japanese knives you will never go back. The german ones are good for non delicate work as the japanese are more delicate, but they are also sharper due to the metal and the grind angle. I have both - I only use the german knives when chopping through bone - other wise - there is no contest.

We have both German and Japaneese. My wife likes the Wusthof knives for meat and the Japaneese Shun for vegetables. Personally I like the Wusthof Classic knives best.

Glenn........... everyone on earth should at least order the Super Shears/Scissors. https://www.cutco.com/products/produ...1ytdnwdo3fuw3y

I don't use them for food but for anything else. Super strong and guaranteed forever. Mine are going on 25+ years.

Ron

You'll want a good 10" chef's knife. Personally I prefer German knives, Messermeister & Freidrich Dick. Some good Japanese brands are Glestain and Shun. With Japanese knives you would want a "Santoku" or "Gyuto". Different style.

You pay for quality, however, they are one time purchases. If you're getting (have) good knives then spend the money on a good steel. Freidrich Dick makes the best IMHO.

I like Wusthof, or LamsonSharp. I have an 8” Lamson Silver series chef’s knife that is excellent for fine chopping. They’re made in Shelburne Falls, MA.

https://lamsonproducts.com/products/8-chef-knife

Which Knife?
 

We love our Global knives. We have a few Shun and they are also excellent.

Brian - Thanks for the tip on Global. Ordered one of their NI series knives. Like the one-piece design. Time to order a new knife block.

I don't know what happened, but I started collecting my Henckels and Wusthofs when I was in college a long time ago and none have corroded at all.