Classic 8" Chef's Knife

The very first knife I ever bought was a Shun Classic 8" Chef's Knife. 20 years later we're still best friends. I never soak it, put it in the dishwasher, or have food particals on it for very long. I also sharpen it every other month or so (when in use). No rust has ever formed. My suggestion would

I used to use a classic 8" chef's knife. I still own it. A very high end one that I bought around 1980. But around 10 years ago I got a decent Santoku, also 8". The Shun. It's my main go-to now. I keep them all sharp with whetstones like you describe. I will say that somebody gifted me a Nakiri a ye

My favorite is my Shun Classic 8" chef's knife, it's so lightweight and wicked sharp. I had a learning curve where I cut myself a few times because I wasn't used to such a light, sharp knife. It seems to maintain its sharpness and edge way longer than my other knives. The hardwood handle and Damascu