It's uncanny. Is yours from Germany? Yours look thicker and I've not used mine to warrant that much wear. Been drinking so take that into account.
Side note: I've been sharpening my blades now with a stone I bought recently. Kicks butt for sharpening but I fear while learning, I scraped up my sides. I'll live with the marring because of how sharp they are now. I'm guessing I'll get good enough not to scar the facing
Restaurant owners I know always say, "The most dangerous object in kitchen is a dull knife."
I love the paring knife (if I've labeled it right).
I cooked from 16 to 28 and learned a bit. Big, big fan of knives. Wife doesn't quite understand that bit about me.
Now that I'm looking (I've been drinking so it's a forking miracle that I noticed) are those streaks from sharpening?
Yup, German. J. A Henckels.
The scars are from general wear and tear over 18 years by a very active home cook. I don't baby this tool.
Yes, dull knives: slightly less dangerous than a mandolin.