I know quality...
I a former hobby knife maker (retired) and I know a quality knife when I see it, hold it and use it. For the price you won't find a better knife than Cutluxe. I don't know how they can sell them as cheaply as they do because they are as good as any German or Japanese knives. In fact, I'll go so far as to state that Cutluxe is about as good as it gets for kitchen knives at any price. The paring knife I just bought is the best parer I've ever had and I've had more than a few. It's a great design with a solid backing (thickness) and a full tang for heft and balance. The rivets that secure the handle material seem secure enough to last a lifetime and it has a great feel in the hand. My other knives are mostly higher end knives from Germany (Wustoff) and Japan. My Japanese 10" chef knife is crafted from Damascus steel, which makes it stupidly expensive. I'd be too embarrassed to tell what I paid for that one. Truth is if all the Cutluxe knives are the same quality as this paring knife then you will absolutely not be disappointed.The only caveat I'll offer is that to be a serious knife owner is to know how to hone/sharpen your knives properly. I use a small, specialty belt grinder with varying belt grits to put a new edge on all my knives right after I buy them and then to maintain those edges. I highly recommend the Work Sharp sharpening system. It's $130, but it's the ONLY system that approximates professional sharpening that I've ever found and it won't break the bank. It's not a "gadget", but a serious sharpening tool. Don't bother with whet stones like my father taught me to use because they take forever and require too much skill for the average home cook to muster. Just get the Work Sharp. It's the best investment you'll ever make towards the care of your quality knives like Cutluxe. Mine is the Ken Onion edition. The most critical thing about sharpening is establishing a bevel angle and then being able to maintain it. The thing that sets the Work Sharp different from all other knife sharpening methods is the shape of the actual bevel. It's rounded, which is counter intuitive, but if you read the instructions you'll realize it's the right way to sharpen all of your knives. No other method of sharpening can do what this belt grinder can do. Just bear in mind when considering the Work Sharp that nothing is more dangerous in the kitchen than a dull knife. So, take heed. There is a lot more to know about knife care and maintenance, but if you've paid attention to me then you are on the fast track to knife happiness. It ain't rocket science. So, do your homework and learn the skills that will last you a lifetime. You won't regret it and you'll always have razor sharp knives in your knife block. JD