I think knives are such a personal thing. What ever feels best in your hands and does the job is the best way to go. Over the years of cooking i have used so many different knive but what I have settled into the last 2 years are japanese knives made by 2 companies, Mac and Masaharo. They can be both purchased at jb prince. They hold the best edge and are juxt beutiful to use. The downside to Japanese knives is that they require a lot of attention(honing and stoning) I use a 3 different stones and a ceramic "steel" to keep them going Best of Luck Todd Stein
