Originally Posted by Sawdustguy
Whichever manufacturer you decide on please consider a Santoku instead of a regular chef's knife. The serations on a Chefs knife decrease the friction and the meat making a better cut. IMHO the Santoku is a touch more versatile.
Agree. I got a 7" Santoku a few months ago and like it a lot. Nice balance. Hardly use the chef's knife anymore.