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Product Description
Though better known for their pocket knives and military-style blades than their kitchen cutlery, Victorinox—having been in the blade business for more than 130 years—decided to craft a chef’s knife that’s as versatile as it is nice to look at. With a nearly 8-inch stainless steel blade, it’s large enough to trim the fat off a chicken, slice through a rack of ribs, or chop up a watermelon Read More
Assuming this is actually the chef's knife, you're paying $60 for a wooden handle and a bolster. The version with the plastic fibrox handle is usually around $40-$45 on Amazon and has the same profile and the same steel.
edit: These might be forged instead of stamped, but in practice that should make no difference. Forging can make metal stronger, but proper annealing and heat treatment on stamped and forged for the same metal makes both equal. Here's a long writeup talking about this: http://www.cashenblades.com/images/articles/lowdown.html
MisterChristopherI'm assuming the vagueness is assuming we know that all Victorionox knives are the same steel, and probably also because they don't advertise that steel on their knives because it doesn't have a fancy looking name.