Chef's Knife...

[helix]

Probably laughable but I like the set of TUO knives I have.

 

[djrey]

Once you go carbon steel you'll never go back. Get something hand forged in Japan by a craftsman, not a factory stamping. It will be a cherished gift forever. Granted they take a bit more care so the user must be in the right mindset. Sharpening and technique is half the battle as well. Many people consider themselves knife people yet cant sharpen a blade to shaving sharp or even hold the knife properly. 

A nice 210mm Gyuto is arguably the best do all knife. 

Knifewear | Japanese Kitchen Knives, sharpening stones & chef's tools

 

Edit- Just saw the purchased knife. Perfect!

[AndrewNR]

Heya, 

Chef here.. been in hospitality 15 years..currently it's my side gig catering.

I've had a wide variety.. best bang for buck and versatile I recommend victorinox fibrox. 

German steels, a good medium and fine victorinox or f.dick. 

All other knives are minimal improvement on work quality and mostly boasting rights/ego. 

For reference my work kit was victorinox in kitchens i wasn't familiar with and f disks where I knew the other chefs respected others knives. 

My show off knives are tojiro flash 

I've got a set of global and other bits also  

Used just about everything  

[HDGSN]

We’ve been in the market for high quality kitchen knives for purpose and not a stock set from a typical American home goods store. This thread has helped me make up my mind to get a Wusthof classic chef’s knife and a Japanese vegetable knife like a Santoku or Nakiri. I still need to narrow down on the Japanese knife.

ETA: Very excited I pulled the trigger on a nice Santoku. Shun Premier.