Fine. It's worth keeping in mind that the Forschner often sold in restaurant
supply houses has a fibrox handle, the same blade as the roasewood and is only
about 5 bucks cheaper. This is the knife (fibrox or rosewood) to which Cook's
Illustrated gave the nod. The delicate insinuation that I was initially
motivated by love of fancy woods is a bit off base.

My initial question really concerned whether there weren't better blades than
the Forschner. It doesn't seem to me that origins in a restaurant supply
store is necessarily a guarantee of robustness of a serrated edge. If there's
nothing better than the Forschner near that price, though, I'll simply do it
again.