I believe, as do others who are actually in the cooking professions, that this is a fad, pushed by that tsunami Rachel Ray. And that's not to say that I don't approve or her, she's actually a favorite of mine and I marvel at her talents, but sometimes she says weird - and unfortunately incorrect - things.

She uses these Santoku-type knives, supposedly so that food won't adhere to the blade sides. I have one (it was a gift) and veggies stick anyway.

Save your money, or try one of the inexpensive Victorinox knives as a best buy (reference in the April issue of The Atlantic for a review).