Ikon 8-Inch Cook's Knife

+1 on the already recommended Wüsthof Ikon. You might want to get a Classic Ikon though. Exact same blade, but POM (plastic) handle instead of wood. So even more carefree. It has a thin edge for a German stainless steel knife, so it’s very sharp and fun to cut with. But at the same time sturdy as he

I have a Wüsthof Classic Ikon as the workhorse next to my thinner Japanese knife, it's great.

Paring €5 Serrated €33 Boning €18 This leaves about €100-150 for a good chef knife. You say you decided on a German style one. I recommend the Wüsthof Classic Ikon. It was my first real knife and I don't regret that decision. It's sturdy, very comfortable, and doesn't have a bolster.

A Wüsthof knife was my best QOL purchase, precisely because it’s NOT Japanese. Here’s my hot take: A Wüsthof Classic Ikon is the single best quality-of-life upgrade I’ve made for my kitchen, and the reason is simple—it’s not a Japanese knife. Look, I get it. Those “laser-sharp” Japanese knives are c

The Shiro Kamo Black Dragon is really good but it is carbon steel. If your dad is not comfortable with that you can look at stainless. Tojiro DP is a solid choice. And I may be going against the grain here but if you want durability over anything else, also consider a Wüsthof Classic Ikon.

If you can find a Takamura within your budget, get it. Be aware that those are considered "lasers" - very thinly ground, so they cut amazingly, but they are also relatively brittle. The ones I can find now are slightly above your budget though. For around €120 you can get a Tojiro DP, a slightly bet