Professional chefs are increasingly falling victim to counterfeit knives.
Authorised stockist Global Knives has published a set of guidelines aimed at professional chefs and caterers, highlighting the dangers of the illegal copies.
The fake knives are often produced cheaply, and have not been rigorously tested. Something reputable manufacturers always do.
The supposedly genuine products are often cheaper, but for good reasons: they are vastly inferior, incorporating cheap steel, poor manufacturing standards and blades that will not hold an edge for more than a couple of uses. So basically worthless. Often they are so inferior that they do not even justify the bargain price paid for them.