While Chef Knives to Go has concentrated on expanding its selection of kitchen knives of Japanese design and manufacture, German cutlery is still the standard against which all other knives are measured in the west. While German knives are not a single design they can be distinguished from their eastern counterparts by several unifying features. First, German knives are often thicker and more robust than their Japanese counterparts. For many users the more robust design offers more cutting power and inspires more confidence in the user. Second, German steels tend to be softer stainless steels. These steels yield blades that are less prone to corrosion and chipping during normal use. The tradeoff is these steels do not take as keen an edge as many of their Japanese counterparts nor do they hold their edges as well. Third, German designed knives share a similar profile, tall at the heel with a pronounced belly toward the tip and a relatively flat spine. Lastly, German styled knives typically have a full length tang with riveted handle scales which are profiled to comfortably fit the hand in a racquet grip.